Smoked Black Cod with Herb Horseradish Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 282 |
| pro | 22 g |
| total fat | 19 g |
| sat. fat | 10 g |
| carb | 2 g |
| fibre | 0 |
| chol | 152 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 5 |
| vit A | 20 |
| vit C | 3 |
| folate | 7 |
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.
Ingredients
- 4 smoked black cod fillet
- pinch pepper
- Herb horseradish sauce
- 1/4 cup tarragon vinegar or white wine vinegar
- 1 shallot, sliced (or 1/4 cup/50 mL sliced onion)
- 1 small clove garlic, sliced
- 1/4 tsp pepper
- 1/2 cup white wine
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 2 egg yolks
- 1 tsp horseradish
- 1/3 cup butter, at room temperature
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
Preparation
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.
- Keywords : Main Course; Fish; White wine; Skillet; Eggs;
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