Name: Smoked Sablefish Salad with Baby Wild Greens, Rose Potatoes and a Grainy Mustard Vinaigrette
Yield: 4 servings
Ingredients: 1 cup any nugget potato; 1 cup baby rose potato; ½ tsp sea salt; 1 cup vegetable or chicken stock; 1 ½ tsp grainy mustard; 1 tsp Dijon mustard; 4 Tbsp rice wine vinegar; ½ cup grape seed oil; 4 Tbsp horseradish; 1 ½ tsp lemon juice; salt and pepper, to taste; 4 2 oz portions smoked sablefish, fillets, skin removed; 1 cup whole milk; 1 clove garlic, lightly, smashed; 1 sprig thyme; 1 bay leaf; 2 cup mixed baby greens, such as Arugula, Chickweed, or Mizuna; ⅓ of medium red onion, thinly, sliced; 4 radish, thinly, sliced; 1 baby leek, blanched, and, cut into ½" pieces; salt; freshly ground black pepper; caviar

Yields

4 servings

ingredients

Potatoes

cup any nugget potato

cup baby rose potato

tsp sea salt

cup vegetable or chicken stock

Vinaigrette

1 ½

tsp grainy mustard

tsp Dijon mustard

Tbsp rice wine vinegar

cup grape seed oil

Tbsp horseradish

1 ½

tsp lemon juice

salt and pepper, to taste

Sable Fish

4 2

oz portions smoked sablefish, fillets, skin removed

cup whole milk

clove garlic, lightly, smashed

sprig thyme

bay leaf

Greens

cup mixed baby greens, such as Arugula, Chickweed, or Mizuna

⅓

of medium red onion, thinly, sliced

radish, thinly, sliced

baby leek, blanched, and, cut into ½" pieces

salt

freshly ground black pepper

caviar

Ingredient Substitution Guide

directions

Step 1

In a medium saucepan, bring potatoes, salt and stock to a boil. Turn down heat; simmer for 4 to 5 minutes.

Step 2

When cooked, remove potatoes from liquid and allow them to cool.

Step 3

In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish and lemon juice.

Step 4

Whisk in oil until emulsified – you can also use a hand-held blender.

Step 5

In a medium saucepan, bring the milk, thyme, bay leaf and garlic just to a boil.

Step 6

Turn heat to low and poach fish in liquid for 4 to 5 minutes. Remove from heat and keep warm.

Step 7

In a small bowl, toss the baby greens, onion and radishes with two tablespoons of the vinaigrette and season with salt and pepper.

Step 8

The remaining vinaigrette may be stored, refrigerated, in a sealed jar

Step 9

Place the rose potatoes and baby leeks on four plates. Place dressed salad greens on top of the potatoes and leeks.

Step 10

Place warm sablefish on top of salad. If fish is cold, reheat in poaching liquid. For an elegant touch, garnish the dish with caviar on top of the cod.

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Smoked Sablefish Salad with Baby Wild Greens, Rose Potatoes and a Grainy Mustard Vinaigrette