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Steamed Smoked Sablefish with Herb Horseradish Sabayon

A wonderful combination, smoked sablefish and horseradish, believe me!

(adapted from John Bishop’s cookbook Simply Bishop’s)

Tarragon Reduction
1/2 c. tarragon vinegar
2 shallots, sliced
1 clove garlic, sliced
1 t. freshly ground black pepper
1 c. dry white wine
2 sprigs fresh thyme

Combine tarragon vinegar, shallots, garlic and pepper in a small saucepan over medium heat. Simmer, uncovered, until reduced by half, about 5 minutes. Add white wine and thyme, and continue simmering, uncovered, until reduced by half, for another 5 minutes. Strain and cool.

Fish
6 smoked sablefish fillets, about 4 oz. each
pepper

Place fish in a large frying pan and season with pepper. Add enough cold water to cover fish, place a tight-fitting lid on the pan, and bring to a simmer on high heat. Turn down the heat to medium-low and simmer for 8 minutes. (I brought the water to a simmer, then covered the pan and put it in a 400ºF oven for about 10 minutes while I made the sauce and vegetable.)

Sabayon
1 recipe tarragon reduction
3 egg yolks
1 t. creamed prepared horseradish (or freshly grated horseradish)
1/2 c. butter, room temperature
salt
2 T. chopped chives
2 T. chopped parsley

While the fish is cooking, combine tarragon reduction, egg yolks and horseradish in a stainless steel bowl. Place the bowl over hot, but not simmering water in a saucepan on medium heat. Whisk mixture until light and fluffy and hot to touch, 4-5 minutes. Whisk in butter 1 T. at a time until it is all incorporated. Season with salt and stir in chives and parsley.

To serve, remove fish from pan, blot with a paper towel to remove excess water. Place fish on top of sautéed Swiss chard and potato cake, drizzle sauce around the plate and garnish with sautéed chanterelles, if desired.

2 Comments Post a comment
  1. Eugene Troper #

    Do you know where I can buy smoked sable and have it sent to Oakville, Ontario?

    December 24, 2012
    • I don’t know about the availability of smoked sablefish in Ontario. It is also called smoked black cod, so you might look around for that. Or you could phone some good fish restaurants there that serve it and find out who their supplier is. If you still cannot locate some, I’ll be happy to check with fish stores here in Vancouver to see if they would send you some. Since it is smoked, it has a longer shelf life, so I’d be surprised if one of these options doesn’t work. Good luck, it’s well worth the hunt…and please let me know what happens.

      December 24, 2012

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