Arugula #salad With Smoked Bluefish, Boiled Eggs, Caramelized Onions Tossed In A Lemon Horseradish Vinaigrette
RECIPE:<BR> Yield 8 servings <BR><BR> For the Bluefish<BR> 2 lb. Skin-on Bluefish Boneless Filet <BR> 3 Red Onions (sliced thin)<BR> 1 bunch dill (rough chopped)<BR> 1 bunch parsley (rough chopped)<BR> 5 crushed bay leaves<BR> 1/2 cup brined green peppercorns (rinsed and crushed)<BR> 1 bunch thyme (rough chopped)<BR> 1 cup kosher salt<BR> 3/4 cup sugar<BR> Apple wood chips for smoking<BR> 1/4 cup canola oil <BR><BR> Score the bluefish skin at 3 inch intervals<BR> Mix all the other ingredients in a bowl<BR> Lay half the mixture in a non-reactive pan larger enough to hold the bluefish filet layed flat<BR> Place the bluefish, skin side down on top of the curing mix<BR> Now scatter the second half of the mix on top of the bluefish<BR> Keep refrigerated for 24 hours<BR> Rinse the curing off the fish.<BR> Refrigerate uncovered for another 24 hours to dry the fish.<BR> Smoke the bluefish with the apple wood chips for 2 hours at 150 degrees. The fish should have a pleasing firmness and amber color. If it doesn’t keep smoking ‘till it does.<BR> Refrigerate the fish immediately. After an hour coat the fish with canola oil and wrap in plastic film until ready to serve. <br><br> For the Eggs - 1 went with one per person. Go with a 6 minute soft boil. <br><br> For the Greens - choose your favorite green of the moment and add in chives if you have. <br><br> For the caramelized onions thinly slice 1 white (or red) onion and slowly cook over medium heat in a little butter until brown and soft. <br><br> For the Lemon Horseradish Vinaigrette <br><br> Grate 1 Teaspoon of fresh Horseradish<br><br> 1 teaspoon of grainy mustard <br><br> Juice of 1 lemon & zest 3 tablespoons of a good quality olive oil <br><br> <br> Add the above to a bowl and whisk until combined. <br><br> Enough Boiled Baby Potatoes so each person gets about 4 or 5. <br><br> Toss warm potatoes and warm caramelized onions in a bit of the vinaigrette and set aside. <br><br> Add a bit of the vinaigrette to your greens and plate. Then top with potato / onion mixture, eggs and smoked fish. Finish with a bit of cracked pepper, lemon juice & finishing salt or kosher salt. Enjoy!
Recipe Intro From feedfeed
This time of year is exciting for us as both the surrounding sea and the land are once again supplying a diverse bounty to fill our plates. Dan caught several bluefish over the weekend and I smoked them all day yesterday. Supporting #sustainable #seafood doesn't have to be a sacrifice in taste.