This is a rare post for me. I cooked this for dinner tonight. Typically it takes me weeks or even months before getting back to something I want to blog about. This dish was simple, delicious and looked great that I figured I’ll get off my lazy behind and post it here.
I picked up some lovely Alaskan Sockeye salmon and treated it to a salty brine for 15 minutes. This is my go-to method for treating most fish before cooking. A 10% salt solution seasons, firms up and rinses off any impurities on the fish. The fish went into Ziploc bags with olive oil ready to cook sous vide. I use these bags and the water displacement method to bag meats for sous vide a lot. It is simple and works very well removing almost all air from the bags. The fish cooks for about 20 minutes at 50 C then the skin gets seared till crispy.
For the cauliflower, I tossed it with olive oil and pepper and heated my oven to 400 F. I put the sliced cauliflower cut side down on a baking sheet and cooked on top of the baking steel for about 25 minutes while the salmon cooked in the water. I love the dark almost-burnt sides so I did not bother turning them over giving me a nice contrast.
The citronette is a cute name for a vinaigrette made with citrus juice instead of vinegar. So, this one is nothing more than lemon juice, olive oil, Dijon mustard and salt. I added a few minced celery leaves for flavor. To get some freshness and crunch, I very very thinly sliced celery and cauliflower stem. Not bad as far as knife skills go! I tossed those in the sauce and used them to garnish the fish.
Cod is a bit tricky to cook unless one wants to batter it and deep fry it. We love the mild flavor and large tender flakes of a well cooked piece of cod. Cod has very little connective tissue and large meat “flakes”. So it tends to fall apart if you handle it too much trying to flip it a couple of times in a pan. I tried cooking it sous vide a couple of times and was not crazy about the result either. This method of starting it in a pan and finishing it in the oven following a short salt cure is the ideal way to get it done.
I sprinkled the fillets with a good layer of kosher salt and let them cure in the fridge for 20 minutes. This seasons and firms the fish up. I rinsed them in cold water, patted them dry and let them sit in the fridge while I prepared the rest of the dish.
The fish is the star of this plate but I wanted something sharp to offset it and a couple of different textures. I went with vaguely Spanish flavors here. I roasted red peppers, peeled them and sliced them into thin ribbons. I sauteed some diced Pancetta with onions and garlic. Then I tossed in the peppers and cooked white beans. I finished the ragout with sherry vinegar, maple vinegar, olive oil and parsley.
The cabbage was even simpler. Just thinly sliced savoy cabbage sauteed gently in butter with a little salt and pepper. Since this was part of a four-course dinner I wanted the cod’s accompaniments to function as tasty and substantial garnishes and not as filling “sides” as they might’ve been if this was a one plate dinner.
To cook the fish I heated the oven to 375 F and got a pan going on the stove top. I seared the fish in clarified butter in the pan over medium heat for about 8 minutes. I turned it over and transferred it to the oven to finish cooking for another 8-10 minutes. The fish fillets got a very small squeeze of lemon, some thyme leaves on top and went in the center of the plate with the beans and cabbage around it.