Smoked Black Cod Cauliflower Puree
This recipe is adapted from my memories of a dish chef Rob Feenie demonstrated at a 'Chefs in the Market' event at Granville Island Public Market in Vancouver. Save the leftover cod for your catů
- 4 cups Milk
- 4 ounces smoked black cod (sablefish)
- 2 Bay Leaves
- 2 tbsp Butter
- 1 Small Cauliflower, cut into small pieces
- Salt and White Pepper
Break the fish into flakes and put it in a large saucepot with the milk. Bring to a boil, then simmer for 15 minutes. You should be able to smell and taste the smokiness in the milk. Strain the milk into another pot, discarding the fish. Add the cauliflower to the pot with the milk (if you do not have enough milk to cover, add milk). Bring to a boil on medium high heat. Reduce to a simmer and continue to cook until cauliflower is tender. Using a fine mesh strainer, remove the cauliflower and reserve milk.
Place cauliflower into a food processor with a little of the cooking liquid and process until smooth.
Pass through a fine mesh sieve. Reheat and season puree to taste.