Marinated Cod on Crouton

2007, Robert Irvine, All Rights Reserved

Show: Dinner: ImpossibleEpisode: The Catwalk Chef
Total Time: 2 hr 55 min
Prep 30 min
Inactive 2 hr 0 min
Cook 25 min
Yield: 18 appetizers Level: Intermediate


Ingredients
1 clove garlic, minced
1 tablespoon minced fresh ginger (about 1/2-ounce ginger root, scraped with the tip of a spoon)
2 to 3 scallions, minced
1 cup honey (acacia, or your choice of honey) [380 g]
1/4 cup reduced sodium soy sauce [63 ml]
1/4 cup teriyaki sauce [63 ml]
2 tablespoons grapeseed oil
2 tablespoons white wine vinegar
6 cod fillets (6 to 7 ounces each) [1 kg - 1.2 kg]
1 baguette loaf
2 to 3 tablespoons olive oil
3/4 cup mayonnaise [168 g]
2 scallions (white and tender green parts only), minced
2 teaspoons drained sweet pickle relish
1-ounce black caviar [28 g]
2 tablespoons chopped fresh parsley leaves

Directions 
Combine the garlic, ginger, scallions, honey, soy sauce, grapeseed oil and vinegar in a mixing bowl. Marinate the fish fillets in this mixture for at least 2 hours, preferably overnight, refrigerated.

Transfer the cod and marinade to a shallow pan and slowly poach the fish over low heat until it is fork tender, 10 to 20 minutes.

Slice the baguette into 18 pieces and lay out on a baking sheet. Brush with olive oil.

Preheat oven to 450 degrees F. Remove fish to a utility platter and flake. Transfer flaked cod to a strainer set over a bowl to drain excess moisture. Discard this excess liquid and put the flaked cod into the bowl.

In another small bowl, combine mayonnaise, scallions and relish to make a tartar sauce. Gently fold this tartar sauce into the flaked fish to help bind it.

Put the cod on the crouton and place in oven until the fish has a golden brown hue. Remove from oven and garnish with each appetizer with 1/8 teaspoon caviar and a small amount of parsley before serving.