Crunchy caramelized walnuts, crisp celery root and tart apples provide a delectable contrast to rich, succulent black cod. Black cod, also called sablefish, is not actually a member of the cod family. The soft-textured, white-fleshed fish comes from Pacific waters and is known for its high fat content. If you can't get it from your local fishmonger, substitute butterfish or Pacific pompano.
Directions for: Warm Salad of Black Cod, Matsu Apples, and Celery Root
Ingredients
cup shelled walnuts, halves
2 Tbsp honey
2 Tbsp Walnut Oil
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp White wine vinegar
1 Tbsp heavy cream
coarse salt, and, freshly ground black pepper
1 Tbsp unsalted butter
4 6 oz black cod, fillet
2 Tbsp chopped fresh parsley
1 medium celery, root, peeled, cut into matchsticks
1 large Mutsu apple, peeled, cut into matchsticks
1 bunch watercress, stems trimmed
Directions
1. Heat a skillet on medium-high heat.
2. Add walnut halves and toast, shaking the pan, until fragrant.
3. Drizzle with the honey and toss to coat.
4. Continue cooking until walnuts are caramelized.
5. Remove to cool.
6. Roughly chop 2 to 3 pieces of the crispy walnuts and set aside for the crust. Reserve walnut halves for garnish.
7. Whisk together the walnut oil, olive oil, lemon juice, white wine vinegar and heavy cream. Season to taste with salt and pepper.
8. Season fish fillets with salt and pepper. Sprinkle with some of the parsley and the chopped walnut halves. Press into fish gently.
9. Heat butter in a nonstick skillet over medium-high heat.
10. Put fish in skillet, skin-side down.
11. Cook 2 to 3 minutes or until browned.
12. Carefully turn the fish over onto the nut/ parsley-crusted side and continue cooking until cooked through and browned, about 2 to 3 minutes longer.
13. In a bowl, toss the celery root, apple and watercress with the vinaigrette. Season with salt and pepper. Pile a mound on each of four dinner plates.
14. Note: If fish is thicker than 1" then finish cooking the fish by having it in the oven for 3 minutes at 375 degrees F.
15. Put a fish fillet on top and sprinkle with the walnuts. Garnish with any remaining parsley.
See more: Summer, Main, North American, Fruit, Saute, Vegetables, Salad, Fish