| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Tamwt02 | 6 | Servings | |
INGREDIENTS
| === POTATO SALAD VINAIGRETTE | ||
| === | ||
| 6 | Red potatoes, with skins | |
| washed | ||
| 1/2 | Red onion, thinly sliced | |
| 2 | T | Red wine vinegar |
| 1 | T | Dijon mustard, plus |
| 1 | t | Dijon mustard |
| 1/2 | c | Olive oil |
| 1 | Parsley, leaves only | |
| chopped | ||
| 2 | t | Pureed garlic |
| 1 1/2 | t | Salt |
| 1 | pn | Freshly-ground white pepper |
| 1 | c | Hickory chips |
| === BRINE === | ||
| 1/2 | c | Coarse salt |
| 1/2 | Onion, sliced | |
| 3 | T | Brown sugar |
| 3 | Bay leaves | |
| 1 | T | Dry mustard |
| 1 | Piece Fresh ginger -, 1" | |
| long sliced thinly | ||
| 1 | t | Black peppercorns |
| 1/4 | t | Whole allspice |
| 1/4 | t | Whole cloves |
| 1/4 | t | Freshly-grated nutmeg |
| 2 | c | Water |
| 6 | Black cod fillets -, 6 oz | |
| ea |
INSTRUCTIONS
Prepare Potato Salad Vinaigrette: Using a mandoline or food processor fitted with a 2 millimeter slicing blade, slice potatoes across width as thinly as possible. Place in a large bowl and wash in cold, running water until water runs clear. Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and remove from heat. Drain in a colander. In a medium bowl, toss potatoes with red onion and reserve. Whisk remaining ingredients in a small bowl to form a vinaigrette. Pour over potatoes and onions, and toss to combine. Cover and refrigerate up to 2 days. Prepare Cod: Soak hickory chips in water for an hour. Meanwhile, combine brine ingredients in a medium saucepan. Bring to a boil, strain into a ceramic or glass roasting pan, and chill. When cool, marinate cod fillets about 15 minutes at room temperature. Make a stove top smoker with that big old pot you've been meaning to throw away. (Or line a good pot with aluminum foil to keep it from aging quickly.) Place chips on bottom of pot and a rack above them. Cover pot, place on a burner over high heat. When chips start smoking, place fish on rack, cover, and cook over moderate heat 10 minutes, or until just cooked through. Transfer fish to a platter, cover with plastic wrap and chill. To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and serve. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B09 broadcast 03-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-11-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 226
Calories From Fat: 167
Total Fat: 19g
Cholesterol: 0mg
Sodium: 10230.9mg
Potassium: 372.5mg
Carbohydrates: 13.4g
Fiber: 3.2g
Sugar: 7.8g
Protein: 3.2g