Sablefish (Black Cod) Dish

[Ma_Jie]

Hi guys. I made a wicked dish using sablefish tonight, and I thought I'd share the details.

I poached a filet of skin-on black cod (I removed the skin after cooking) in a classic court boullion; then I reduced the court boullion and turned it into a maple mustard beurre blanc, which was just incredible after I drizzled ocer the fish. Underneath the fish, I served a mixture of boiled French lentils and steamed spinach, finished off with extra-virgin olive oil and lemon. I used Kozlik's Amazing Maple mustard, which can be bought at St. Lawrence market. Then I surrounded the fish with steamed mussels, which I took out of the shell, that I had done a la mariniere, as a garniture.

It might've been the best fish dish I've ever cooked.

Cheers,

Jie

PS. Sablefish is also called Butterfish, mostly in the US I think.

[tienm23]

Sounds nice, should have posted some pics.

[Ma_Jie]

Next time I'll be sure to post pics (if I can get my hands on a digicam, that is).

It was a terrific dish; the only thing I would do differently next time is add some toasted pine nuts to the lentil-spinach mixture for texture. Instead of using a 1/2 tsp. of maple mustard, a tbsp. of pure maple syrup would've been good too in the beurre blanc.

Cheers,

Jie

Edit: A great advantage to adding cooked, shelled mussels is that you can get away with serving a smaller portion of black cod/person (which makes the dish more economical). Plus, I saved the mussel cooking liquid, and froze it, for a seafood soup later.