Pacific Cod with Salmon Tartare and Onion Compote, Mousseline Sauce
A great use of two sustainably sourced fish, this recipe blends together the rich, bold flavor of both cod and salmon. Paired with spinach and a creamy Mousseline sauce, this surprisingly easy to make dish will wow your next guests at the dinner table.
- 4 Pacific Cod filets
- 2 Alaskan Sockeye Salmon filets cut into small cubes and marinated with:
- 1 ½ oz. shallots, finely diced
- 1 ½ oz. small capers
- ½ oz. olive oil
- Several leaves of basil, julienned
- Salt, freshly ground white pepper and freshly ground coriander
Preparation of onion compote
Bring ½ cup of water, 1 TBSP champagne vinegar and 1 TBSP butter to a boil. Add the sliced onions and simmer on low heat for
approximately 25 minutes. Once the liquid is syrupy adjust the seasoning with salt and pepper to taste. Remove
from the heat and refrigerate.
Slice each filet of Pacific Cod horizontally into 3 even pieces. Place the first layer of the cut Cod filet on a small piece of parchment paper brushed with olive oil. Season it with
a little lemon juice, salt and pepper. Evenly spread out the onion compote and top with the second layer of Cod filet. Now evenly spread the marinated salmon tartare on top of the second filet. Place the third slice of Cod filet on top. Refrigerate.
• 2 egg yolks
• 1 TBSP lemon juice
• 4 oz. clarified butter
• 2 oz. heavy cream, whipped
• Salt, pepper and cayenne to taste
Mix the egg yolks with a spoonful of cold water and wisk over a hot water bath until it reaches a Sabayon-like consistency. Stream in the warm
clarified butter. Remove from heat, add the lemon juice and adjust the seasoning. Add the whipped cream. Keep in a warm place.
• 2 packets of Beetnik Spinach, thawed
• 1 oz. heavy cream
• 1 oz. butter
• 2 pieces of salted anchovy filet very finely diced (optional)
• Salt and pepper to taste
Warm the butter, add the shallots and anchovies. Sweat without giving color. Add the heavy cream and reduce to half. Add the spinach and season to taste.
Preheat oven to 300F. Place the 4 Pacific Cod filets (with the parchment paper) into a medium oven proof pan and bake for 8 minutes until the cod is cooked. Remove from oven and let rest. Spread ¼ of the creamed spinach in a circle in the middle of each warmed plate. Place the fish on top of the spinach, tope with the tomato sauce and garnish with the mousseline sauce.
Beetnik tip: this dish pairs nicely with a crisp chardonnay wine.