Sablefish au Frisée
+ Click image to enlarge

Sablefish au Frisée
Chef Rick Moonen of RM Seafood – Las Vegas, NV
Adapted by
January 2009
Yield: 4 Servings

Smoked Sablefish:
2 cups water
½ cup sliced shallots
2 garlic cloves, minced
2 tablespoons coarse salt
1 tablespoon sugar
2 tablespoons chopped fresh dill
1 tablespoon coriander seeds, toasted and cracked
Zest of 1 lemon
1 1-pound piece skinless sablefish fillet
Cherry wood chips
Vegetable oil

2 tablespoons olive oil
1 large onion, quartered and sliced very thinly
¾ pound creamer or red-skinned potatoes, scrubbed and sliced very thinly
½ teaspoon fresh thyme leaves
Coarse salt and freshly ground white pepper
½ cup chicken stock

2 tablespoons whole grain mustard
2 tablespoons sherry vinegar
Coarse salt and freshly ground white pepper
1/3 cup olive oil

To Assemble and Serve:
1 large head frisée (or chicory or curly endive)
1-2 tablespoons fresh tarragon leaves
½ pound smoked sablefish, sliced
4 large eggs, poached

For the Smoked Sablefish:
Mix the water, shallots, garlic, salt, sugar, dill, coriander, and lemon zest in a bowl, stirring until the salt and sugar dissolve. If possible, let the marinade sit at room temperature for 1 to 2 hours. Put the sablefish in a small non-reactive container and pour in the marinade (the fish should be completely covered). Cover with plastic and refrigerate for 4 hours. Prepare a grill. Soak a few handfuls of cherry chips in water while the coals heat. Remove the fish from the marinade and pat dry. Brush it all over with vegetable oil. When the coals are hot, bank them in one half of the grill. Open the vent(s) in the bottom of the grill. Put the chips on the glowing coals, set the grate over the coals, and set the fish on the cool side of the grate (not over the coals). Put the cover on the grill, close vents to trap the smoke, and smoke the sablefish for 12 minutes. The fish should be opaque throughout when it is done. Let the fish cool, wrap it snugly in plastic, and refrigerate overnight.

For the Potatoes:
Heat a skillet over medium-high heat. When the pan is hot, add the oil and onion. Sauté and stir for 2 minutes, until the onion starts to become translucent. Add the potatoes and thyme, and season with salt and white pepper. Cook for 4 minutes, stirring occasionally, but being careful not to break the potatoes. Spread the potatoes out evenly in the pan and pour in the chicken stock (the potatoes should be barely covered).  Reduce the heat so the stock simmers; cover the pan and cook until the potatoes are just tender, about 10 minutes. Cool to room temperature.

For the Vinaigrette:
Whisk together the mustard and vinegar and add salt and pepper to taste. Whisk in the oil in a steady stream to make an emulsion.

To Assemble and Serve:
Shave off any dark green parts of frisée leaves with a chef’s knife. Separate tender pale leaves, wash well, and spin dry. Toss the frisée with the tarragon and all but 4 teaspoons of the vinaigrette. Place a 4-inch diameter ring mold in the center of four large plates.  Arrange slices of smoked sable around the outside of the mold. Divide the warm potatoes between the ring molds and lightly press down. Top the potatoes with the dressed frisée and an egg per plate. Remove the mold to retain the shape of the center salad. Drizzle any remaining vinaigrette around the center.