Directions for: Smoked Sablefish Salad with Baby Wild Greens, Rose Potatoes and a Grainy Mustard Vinaigrette
Ingredients
Potatoes1 cup any nugget potato
1 cup baby rose potato
tsp sea salt
1 cup vegetable or chicken stock
Vinaigrette1 tsp grainy mustard
1 tsp Dijon mustard
4 Tbsp rice wine vinegar
cup grape seed oil
4 Tbsp horseradish
1 tsp lemon juice
salt and pepper, to taste
Sable Fish4 2 oz portions smoked sablefish, fillets, skin removed
1 cup whole milk
1 clove garlic, lightly, smashed
1 sprig thyme
1 bay leaf
Greens2 cup mixed baby greens, such as Arugula, Chickweed, or Mizuna
of medium red onion, thinly, sliced
4 radish, thinly, sliced
1 baby leek, blanched, and, cut into 1/2" pieces
salt
freshly ground black pepper
caviar
To AssembleDirections
Potatoes1. In a medium saucepan, bring potatoes, salt and stock to a boil. Turn down heat; simmer for 4 to 5 minutes.
2. When cooked, remove potatoes from liquid and allow them to cool.
Vinaigrette1. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish and lemon juice.
2. Whisk in oil until emulsified you can also use a hand-held blender.
Sable Fish1. In a medium saucepan, bring the milk, thyme, bay leaf and garlic just to a boil.
2. Turn heat to low and poach fish in liquid for 4 to 5 minutes. Remove from heat and keep warm.
Greens1. In a small bowl, toss the baby greens, onion and radishes with two tablespoons of the vinaigrette and season with salt and pepper.
2. The remaining vinaigrette may be stored, refrigerated, in a sealed jar
To Assemble1. Place the rose potatoes and baby leeks on four plates. Place dressed salad greens on top of the potatoes and leeks.
2. Place warm sablefish on top of salad. If fish is cold, reheat in poaching liquid. For an elegant touch, garnish the dish with caviar on top of the cod.
See more: Fish, Salad, Potatoes, Poach, Main, Dinner, Vegetables, Lunch, Summer