Best 3 Smoked Black Cod Recipes
Indulge in the exquisite flavors of smoked black cod, a delicacy renowned for its rich, buttery texture and smoky aroma. Originating from the icy depths of Alaska, this deep-sea fish, also known as sablefish, undergoes a meticulous curing process that infuses it with a symphony of savory and umami notes. Typically served as an appetizer or main course, smoked black cod can be prepared in a myriad of ways, each highlighting its unique flavor profile. From classic methods like grilling or baking to innovative culinary creations, this versatile fish offers a culinary adventure that will tantalize your taste buds. In this comprehensive guide, we present a collection of delectable smoked black cod recipes that cater to diverse preferences and skill levels. Whether you seek a simple yet satisfying meal or an elaborate dish to impress your guests, these recipes provide a culinary journey that will leave you craving for more.
Let's cook with our recipes!
BRANDADE SMOKED BLACK COD
Steps:
- Soak the cod in the milk for 24 hours to remove excess salt. Poach cod in fresh milk for 6 minutes. Cook potatoes until tender in salted water, drain and cool. In a small saucepan cook garlic and cream over medium heat until tender 8 to 10 minutes and cool. In a food processor pulse the 1/4 of the garlic, potato and cod at a time. Remove the mixture and repeat. Fold the olive oil in by hand. Adjust the seasoning. Brandade should be light and fluffy.
- Slice the cucumber as thin as possible but retaining a full green ring. Sprinkle with salt and let stand an hour. Drain the cucumbers and season with vinegar and sugar. In a few minutes, once the sugar dissolves, the cucumbers are ready to serve.
- Serve a heaping spoonful of Smoked Cod Brandade with your favorite melba or toast point. Garnish with pickled cucumbers, caviar and a sprig of dill.
WARMED SMOKED BLACK ALASKAN COD SALAD
Provided by Food Network
Time 15m
Number Of Ingredients 21
Steps:
- In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.
- In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
- To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.
BLACK COD WITH FENNEL CHOWDER AND SMOKED OYSTER PANZANELLA
Provided by Mark Fuller
Categories Milk/Cream Potato High Fiber Dinner Seafood Cod Oyster Fennel Simmer Bon Appétit Pescatarian
Yield Makes 4 servings
Number Of Ingredients 25
Steps:
- For chowder:
- Melt butter in large saucepan over medium-low heat. Add fennel, potato, onion, and leek. Cover and cook until vegetables are just tender but not brown, about 8 minutes. Add flour, bay leaves, and thyme; stir 1 minute. Stir in clam juice, cream, and milk. Simmer until chowder thickens slightly and flavors blend, about 10 minutes. Mix in lemon peel; season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 30 minutes; cover and refrigerate.
- For panzanella and fish:
- Toss celery, shallot, parsley, 1 1/2 teaspoons lemon juice, lemon peel, and smoked oysters in medium bowl. Season celery-shallot mixture to taste with salt and pepper.
- Combine 3 tablespoons butter, thyme, and 3 teaspoons lemon juice in small saucepan. Whisk over low heat until butter melts and sauce simmers; season with coarse salt and pepper. Remove from heat. Melt 2 tablespoons butter in large nonstick skillet over high heat. Sprinkle fish with coarse salt and pepper. Add fish, skin side down, to skillet. Cook until skin is crisp and fish is just opaque in center, drizzling lemon-butter sauce over, 6 to 7 minutes.
- Rewarm chowder over low heat; discard bay leaves. Divide chowder among 4 shallow bowls. Place fish, skin side down, in center of chowder. Stir panko into celery-shallot mixture; spoon over fish and serve.
- Available in the Asian foods section of some supermarkets and at Asian markets.
Tips:
- Choose the right black cod: Look for black cod that is firm and has a mild, sweet flavor. Avoid fish that is soft or has a strong odor.
- Prepare the black cod: Rinse the black cod under cold water and pat it dry with paper towels. Remove any bones from the fish. You can also score the skin of the black cod to help the smoke penetrate the fish.
- Season the black cod: Season the black cod with salt, pepper, and any other desired spices. You can also use a marinade to flavor the fish.
- Smoke the black cod: Preheat your smoker to 225 degrees Fahrenheit. Place the black cod on the smoker rack and smoke it for 1-2 hours, or until the fish is cooked through. The fish is done when it flakes easily with a fork.
- Serve the black cod: Serve the smoked black cod immediately with your favorite sides. Some popular sides for smoked black cod include rice, vegetables, and salad.
Conclusion:
Smoked black cod is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, smoked black cod is sure to please. With its mild, sweet flavor and flaky texture, smoked black cod is a seafood lover's dream. So next time you are looking for a new and exciting way to cook fish, give smoked black cod a try.
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