Recipe courtesy of Robert Irvine
Episode: The Catwalk Chef
Marinated Cod on Crouton
Total:
2 hr 55 min
Active:
30 min
Yield:
18 appetizers
Level:
Intermediate
Total:
2 hr 55 min
Active:
30 min
Yield:
18 appetizers
Level:
Intermediate

Ingredients

  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger (about 1/2-ounce ginger root, scraped with the tip of a spoon)
  • 2 to 3 scallions, minced
  • 1 cup honey (acacia, or your choice of honey)
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup teriyaki sauce
  • 2 tablespoons grapeseed oil
  • 2 tablespoons white wine vinegar
  • 6 cod fillets (6 to 7 ounces each)
  • 1 baguette loaf
  • 2 to 3 tablespoons olive oil
  • 3/4 cup mayonnaise
  • 2 scallions (white and tender green parts only), minced
  • 2 teaspoons drained sweet pickle relish
  • 1-ounce black caviar
  • 2 tablespoons chopped fresh parsley leaves

Directions

Combine the garlic, ginger, scallions, honey, soy sauce, grapeseed oil and vinegar in a mixing bowl. Marinate the fish fillets in this mixture for at least 2 hours, preferably overnight, refrigerated.

Transfer the cod and marinade to a shallow pan and slowly poach the fish over low heat until it is fork tender, 10 to 20 minutes.

Slice the baguette into 18 pieces and lay out on a baking sheet. Brush with olive oil.

Preheat oven to 450 degrees F. Remove fish to a utility platter and flake. Transfer flaked cod to a strainer set over a bowl to drain excess moisture. Discard this excess liquid and put the flaked cod into the bowl.

In another small bowl, combine mayonnaise, scallions and relish to make a tartar sauce. Gently fold this tartar sauce into the flaked fish to help bind it.

Put the cod on the crouton and place in oven until the fish has a golden brown hue. Remove from oven and garnish with each appetizer with 1/8 teaspoon caviar and a small amount of parsley before serving.

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