Saturday, May 28, 2011

Salad of Steamed Curry Vegetable Ling Cod, Artichoke and Capelin Caviar Dressing








     I gave this idea some thought for a few days.  Today, I decided to give this recipe idea a try!  This turned out to be an interesting lunch salad!
     This recipe involves a couple of easy to learn techniques.  The cod curry is steamed in a parchment paper tube.  Just a minimal amount of egg holds the curried cod and finely grated vegetables together.  The cod vegetable roll has a soft moist texture.
     The dressing is mayonnaise based.  You can make the mayonnaise fresh or simply use a dab of quality store bought mayonnaise.  Capelin caviar is more commonly known as masago.  Masago is a very nice mellow caviar that is used for garnishing sushi.
     One artichoke is all that is needed for this salad.  A store bought high quality artichoke heart in a jar is a nice choice, but if you prefer to cook a fresh artichoke that is good too.
     Salads are best if they are not extensively garnished with items that just do not belong.  Sometimes I present the basic idea or just concentrate on a featured ingredient for a salad recipe and leave plenty of room for readers to add their own finishing touch.  If the food presentation in the pictures looks simple, then think of a tasteful way to finish off the presentation.  In French restaurant kitchens, the base element of an entree may pass through several cook's stations and planned ingredients are added to the entree at each of those stations.  The finishing nod of approval and the final sauces or garnishes are applied by the sous chef, who often mans the aboyeur position or expediting station.
     Spouts, reductions, pastry straws, cheese crisps, leek threads, edible flowers or any number of items are nice choices for adding a finishing touch to this salad.  A minimalist presentation of serving this salad is fine too.
  
     Steamed Curry Cod Roll:
     Finely grate 1 tablespoon of zucchini into a small bowl.
     Add 1 tablespoon of finely grated carrot.
     Add 1/2 of a finely minced garlic clove.
     Add 1 tablespoon of finely minced green onion.
     Add 1/4 teaspoon of ginger paste.
     Add 4 ounces of finely chopped cod.
     Add 1/4 teaspoon of garam masala.
     Add 2 pinches of turmeric.
     Add 1 pinch of ground celery seed.
     Add 1 pinch of Szechuan pepper.
     Add 1 pinch of cayenne pepper.
     Add sea salt.
     Add 1/4 teaspoon of lemon juice.
     Stir the ingredients together.
     Add 1/2 tablespoon of whisked egg.
     Add 1 to 1 1/2 tablespoons of gram flour (chickpea flour).  Add just enough to thicken the mixture, so it will hold its own shape when pressed.
     Mix the ingredients thoroughly.
     Cut a 12"x12" sheet of parchment paper.
     Place the paper on a cutting board.
     Lightly brush the parchment paper with virgin olive oil.
     Place the cod mixture on the center of the oiled parchment paper.
     Form the cod mixture into a long thick sausage shape.
     Fold the parchment over the ends of the cod roll.
     Pull the parchment over the roll and gently press the cod mixture into a round long cylinder shape as you roll the paper and cod together.
     Place a 12x12 piece of plastic wrap on a counter top.
     Roll the parchment cod tube with the plastic wrap, so the parchment tube is sealed and it retains its cylinder shape.
     Heat a few cups of water in a pot over high heat with a steam basket set in the pot.
     Place the cod roll tube on a steamer rack in the basket.
     Cover the steam basket with its lid.
     Steam the roll, till the cod roll becomes fully cooked.  (A probe temperature of 155ยบ is required for any item that is made like a stuffing.)
     Remove the cod roll from the steamer and allow it to cool and gel.
     The cod roll should just be above room temperature when it is served.
     Leave the cod roll in the parchment paper tube till the salad is set up.
  
     Capelin Caviar Dressing:
     Place 2 tablespoons of mayonnaise into a small bowl.
     Add 1/2 tablespoon of capelin caviar.
     Add 1/2 teaspoon of lemon juice.
     Add 1/4 teaspoon of rice vinegar.
     Add sea salt and white pepper.
     Add  just enough warm water, while stirring, to thin the dressing to thin sauce consistency.  (About 1/2 teaspoon to 1 teaspoon.)
     Stir the ingredients together.
  
     Salad of Steamed Curry Vegetable Ling Cod, Artichoke and Capelin Caviar Dressing:
     Place 4" to 5" wide ring mold on the center of a plate.
     Arrange layers of mixed baby lettuce inside the ring mold, till the lettuce is about 1" thick.
     Cut 1 large artichoke heart in half.
     Place the artichoke halves on top of the lettuce in the ring mold.
     Carefully and gently unwrap and unroll the plastic wrap and parchment paper that was holding the curry vegetable cod roll together.
     Cut the cod roll in half.
     Use a spatula to set the cod roll halves on top of the artichokes and lettuce in the ring mold.
     Place thin sliced plum tomato halves around the ring mold.
     Place long thin bias cut slices of green onion between each tomato slice.
     Carefully remove the ring mold.
     Spoon a little bit of the capelin caviar dressing over the curry cod roll and salad.
     Sprinkle a few capers over the dressing and cod roll.
     No garnish is necessary.
  
     There is no shortage of great flavor in this Salad of Steamed Curry Vegetable Ling Cod, Artichoke and Capelin Caviar Dressing!  The capelin caviar dressing has light and delicate flavor.

1 comment:

  1. Thanks for the recipe! Looks delish! I featured it on my blog: http://www.colorfulcanary.com/2015/07/15-enticing-capelin-small-fish-recipes.html

    ReplyDelete