|Smoked Black Cod Fish and Chips|
|Cold smoked black cod fillet||454 g|
|Club House La Grille Smoky Cedar Seasoning||10 g|
|Grape seed oil||500 mL|
|Yukon Gold Potatoes|
|Yukon gold potatoes, washed and peeled||454 g|
|Club House Sea Salt, French Mediterranean||5 g|
|Organic mayonnaise||50 g|
|Club House Pepper, Black Ground||5 g|
|Lemon, cut into wedges||1 each|
|Chives, diced||50 g|
|Parsley, picked||50 g|
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.
This recipe was created for Club House for Chefs by: Paul Moran, Executive Chef of 1909 Kitchen in Tofino.
For the Yukon Gold Potatoes: 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.
For the Horseradish Mayo: Mix together organic mayonnaise, horseradish, juice of half a lemon and pepper. Place in the fridge and reserve for serving.
For the 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.