Smoked Black Cod with Herb Horseradish Sauce Smoked Black Cod with Herb Horseradish Sauce

Author: Canadian Living

Black cod, readily available fresh and smoked on the West Coast, is a popular menu item at Bishop's. Look for it in Asian markets and some supermarkets. Chef Dennis Green says the sauce is also delicious with salmon or roasted halibut.

  • Portion size 4 servings


  • 4 smoked black cod fillet
  • pinch pepper
Herb horseradish sauce:
  • 1/4 cup tarragon vinegar
  • 1/4 cup tarragon white wine vinegar
  • 1 shallots sliced (or 1/4 cup/50 mL sliced onion)
  • 1 small garlic sliced
  • 1/4 teaspoon pepper
  • 1/2 cup white wine
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 2 egg yolks
  • 1 teaspoon horseradish
  • 1/3 cup butter at room temperature
  • 1 tablespoon chopped fresh chive
  • 1 tablespoon chopped fresh parsley


  In small saucepan, bring vinegar, shallot, garlic and pepper to boil; boil for 3 minutes or until reduced to half. Add wine, thyme and tarragon; boil for 3 minutes or until reduced to half. Strain into measure to make about 1/4 cup (50 mL); let cool.

In heatproof bowl over saucepan of hot (not boiling) water, whisk together egg yolks, horseradish and vinegar mixture; cook, whisking constantly, for about 5 minutes or until pale, thickened to consistency of whipping cream and hot to the touch. Strain into bowl; whisk in butter until melted. Stir in chives and parsley.

Meanwhile, sprinkle fillets with pepper; place in single layer in skillet and cover with cold water. Cover tightly and bring to simmer over medium heat; simmer for 8 minutes. Transfer to towels; pat dry. Place on plates; drizzle with sauce.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1121 mg
  • Protein 22 g
  • Calories 282.0
  • Total fat 19 g
  • Cholesterol 152 mg
  • Saturated fat 10 g
  • Total carbohydrate 2 g


  • Iron 5.0
  • Folate 7.0
  • Calcium 3.0
  • Vitamin A 20.0
  • Vitamin C 3.0
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Smoked Black Cod with Herb Horseradish Sauce