Directions for: Pickled White Fish and Potato Salad
Ingredients
Pickling Brine3 cup (750 mL) water
1 cup (375 mL) rice wine vinegar
1 cup (250 mL) granulated sugar
6 Tbsp (90 mL) kosher salt
1 jalapeno, seeded and chopped
3 fresh bay leaves
3 whole cloves
1 Tbsp (15 mL) yellow mustard seeds
1 inch piece of gingerroot, cut crosswise into 1/4-inch coins
1 tsp (5 mL) black peppercorns
Marinated White Fish4 piece white fish filet (each about 2 oz/57 g)
2 cup (500 mL) hot, strained Pickling Brine
Roasted Mini Potatoes1 lb(s) (680 g) tricoloured mini potatoes, washed, patted dry and cut in half
2 Tbsp (30 mL) olive oil
2 clove garlic, crushed
1 tsp (5 mL) fresh thyme leaves
tsp (2 mL) salt
tsp (1 mL) pepper
Rye Croutons4 slices thinly sliced dark rye bread, cut into matchstick pieces
2 Tbsp (30 mL) olive oil
tsp (2 mL) salt
tsp (1 mL) pepper
Caramelized Onion Vinaigrette1 cup (250 mL) strained and cooled Pickling Brine
1 cup (250 mL) Spanish onions
2 tsp (10 mL) caraway seeds
2 Tbsp (30 mL) finely chopped chives
cup (125 mL) extra virgin olive oil
salt and pepper
Basil Aioli1 cup (250 mL) mayonnaise
cup (60 mL) chopped basil leaves
Saladreserved Roasted Mini Potatoes
1 cup (250 mL) Caramelized Onion Vinaigrette
cup (125 mL) peeled and finely sliced celery
1 large Empire apple, quartered, cored and cut into thin slices
reserved Rye Croutons
cup EACH (125 mL total) torn flat leaf parsley and celery heart leaves
1 Tbsp (15 mL) finely chopped chives
salt and pepper
reserved Basil Aioli
reserved Marinated White Fish Filets
4 tsp (20 mL) white fish caviar
8 hardboiled and peeled quail eggs, halved
Directions
Pickling Brine1. In a saucepan set over medium-high heat, add all ingredients and stir to combine.
2. Bring mixture to a boil, then reduce heat to medium-low and simmer for 1 hour.
Marinated White Fish1. Place filets in a single layer in a glass 8-inch baking dish and pour over brine. Cover with plastic wrap and let rest at room temperature until fully cooked, about 25 minutes.
Roasted Mini Potatoes1. In a mixing bowl, toss ingredients together until well combined, then transfer to a rimmed baking sheet and roast in a preheated 350 degree Fahrenheit oven (180 degrees Celsius) until golden and fork tender, about 30 minutes.
Rye Croutons1. Toss ingredients together then place in a single layer on a rimmed baking sheet and bake in a preheated 350 degree Fahrenheit oven (180 degrees Celsius) until crisp and golden, about 20 minutes.
Caramelized Onion Vinaigrette1. Whisk together brine, onions, caraway seeds and chives, then very slowly whisk in oil to emulsify and season to taste with salt and pepper.
Basil Aioli1. With a hand immersion blender or in a food processor, puree mayonnaise with basil.
Salad1. In a large bowl, gently toss together potatoes, vinaigrette, celery, apple, croutons, parsley and celery leaves, and chives until well combined, then season to taste with salt and pepper.
2. On each of 4 plates, smear basil aioli, mound potato salad mixture, place a filet on top and garnish with caviar.
3. Place 4 egg halves around base of each salad and serve immediately.
See more: Moderate, Salad, North American, Appetizer, Main, Potatoes, Fish, Gourmet