Sunday, November 21, 2010

Poached Ocean Perch and Boston Lettuce with Capelin Caviar Vinaegrette

This is a nice salad with a nice light flavor!
     Poached Perch Filet:  Heat a sauce pot over high heat.
     Add 4 cups of water.
     Add 1 bay leaf.
     Add a small handful of onion slices.
     Add sea salt and a few black peppercorns.
     Add 1 minced garlic clove.
     Add a small squeeze of lemon juice.
     Bring the court bouillon to a boil.
     Place a 5 to 6 ounce ocean perch filet into the court bouillon.  (Leave the skin attached to the filet.)
     When the perch becomes fully cooked, set the fish on a plate and let it cool to room temperature.
     Capelin Caviar Vinaegrette Recipe:  Place a small splash of virgin olive oil into a small mixing bowl.
     Add a small splash of of rice vinegar.
     Add black pepper and sea salt.
     Add a small squeeze of lemon juice.
     Add a pinch of minced Italian parsley.
     Add 1tablespoon of capelin caviar.
     Stir the ingredients together to make the vinaegrette.
     Salad:  Place a mound of Boston lettuce leaves on the center of a plate. 
     Place a few peeled cucumber slices and plum tomato wedges around the lettuce on the plate. 
     Sprinkle some very thin julienne sliced carrot over the lettuce.
     Set the perch on top of the mound of lettuce. 
     Set a thick slice of hard boiled egg on the perch. 
     Spoon the capelin caviar vinaegrette over the egg, perch and salad.
     Poached ocean perch has a very light and delicate flavor.  The capelin caviar is very mild tasting too.  This is a nice light summer salad that tasty and healthy! ...  Shawna

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