Title: Smoked Black Cod Salad with Potato Salad Vinaigrette
Categories: Tamwt02
Yield: 6 servings

=== POTATO SALAD VINAIGRETTE
-===
6 md Red potatoes; with skins,
-washed
1/2 md Red onion; thinly sliced
2 tb Red wine vinegar
1 tb Dijon mustard; plus
1 ts Dijon mustard
1/2 c Olive oil
1 bn Parsley; leaves only,
-chopped
2 ts Pureed garlic
1 1/2 ts Salt
1 pn Freshly-ground white pepper
1 c Hickory chips
=== BRINE ===
1/2 c Coarse salt
1/2 lg Onion; sliced
3 tb Brown sugar
3 Bay leaves
1 tb Dry mustard
1 Piece Fresh ginger - (1"
-long); sliced thinly
1 ts Black peppercorns
1/4 ts Whole allspice
1/4 ts Whole cloves
1/4 ts Freshly-grated nutmeg
2 c Water
6 Black cod fillets -; (6 oz
-ea)

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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-11-1998

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.