Although this recipe calls for eating the Smoked Sable raw, you can indeed cook it if you like. It is delicious raw or cooked. With that being said, here is a fine recipe for the raw version -
Note: Can be made with any smoked whitefish. If using uncured fish remember that the tartare is safe only for 2 hours so do not make in advance. Also, serve on frozen plates.
Ingredients (Makes 8 first course servings) 3 medium beets (about 1 1/2 pound with greens)
2 T finely chopped shallots
2 T white-wine vinegar
3 T fresh lemon juice, or to taste .
½ t Kosher salt
½ t freshly ground pepper
¼ t sugar
¼ cup extra-virgin olive oil
½ pound sliced smoked sablefish (black cod), chopped (about 1 1/3 cups)
2 bunches watercress, torn into small sprigs
Preheat oven to 450°F with rack in middle. Trim beets, discarding stems and greens, then wrap together in foil and roast until tender, about 1 ¼ hours. Let beets stand in foil at least 15 minutes, then remove from foil and cool. Remove skins and cut beets into 1/3 inch diced pieces. Whisk together shallots, vinegar, lemon juice, sugar, ½ teaspoon salt, and ¼ teaspoon pepper, then whisk in oil. Reserve 2 tablespoon vinaigrette for watercress and toss remainder with beets. Let marinate at room temperature 30 minutes. Serving: Drain beets in a sieve set over a bowl and set beet vinaigrette aside. Put pastry ring in center of a salad plate and gently press about 2 ½ tablespoons fish into bottom of ring, then put about ¼ cup beets over fish. Repeat on 7 more plates. Toss watercress with reserved 2 tablespoons vinaigrette and mound over beets (a small handful per plate). Drizzle a little beet vinaigrette around each plate. Further notes: •Beets can be roasted and tossed with vinaigrette 1 day ahead, then chilled. Chill reserved vinaigrette separately. Let stand at room temperature 30 minutes before serving. •Watercress sprigs can be prepared (but not tossed with vinaigrette) 1 day ahead and chilled, wrapped in dampened paper towels in a large sealable bag.
(Adapted from an Epicurious recipe.)
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