Made with oven or wood fire smoked black cod, this recipe is lit ablaze for everyone’s taste buds with the garlicky, spicy flavour of La Grille Smoky Cedar Seasoning. The dish is then complete with grated Yukon Gold Potatoes, a house-made horseradish mayo, fresh herbs and a fresh lemon wedge. What an al-lure-ing fish dish!
This recipe was created for Club House for Chefs by: Paul Moran, Executive Chef of 1909 Kitchen in Tofino.
Using a cheese grater, grate the Yukon Gold Potatoes. Add grated potatoes to a bowl and season with salt. Let sit for 20 minutes and squeeze out any excess liquid.
Using a 2” ring mold, make 12 1 cm thick disks using the squeezed potato. Place molds on a parchment-lined sheet pan and store in the fridge. Fry potatoes in oil for 4 minutes or until golden brown and crispy. Remove from oil and place on paper towel to absorb excess oil.
Horseradish Mayo
Mix together organic mayonnaise, horseradish, juice of half a lemon and pepper. Place in the fridge and reserve for serving.
Smoked Black Cod Fish and Chips
Remove pin bones and skin from the black cod fillets. Portion fillets into approximately 28 g square pieces. Toss the black cod in La Grille Smoky Cedar Seasoning.
Preheat pot to 350°F and add grapeseed oil. Place black cod into an oven or wood fired grill at 500°F for 4-6 minutes.
For Serving
Place cooked potato discs on a plate. Top with horseradish mayo and black cod. Garnish with fresh herbs and a lemon wedge.
CHEF's TIP!
When removing the pin bones of the black cod, use a knife and cut along each side of them to remove. Black cod pin bones cannot be removed with traditional tweezers.
