Poached Smoked Sable Fish with Bacon, Clams, and Cabbage - alive magazine
Filling and sable: simple, sumptuous, and satisfying. This is a bowl to warm the soul, and the sablefish, also known as black cod, is rich with natural oils.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Fork
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 4 cups (1 L) milk
- 4 5-oz (150-g) pieces wild sablefish (black cod)
- 2 Tbsp (30 mL) parsley, finely chopped
- 16 Savoy cabbage leaves
- 1 large carrot, cut into sticks
- 1 1/2 oz (45 g) butter
- 1 Tbsp (15 mL) flour
- 1 cup (250 mL) fish stock
- Salt
- pepper
- 1 Tbsp (15 mL) grainy mustard
- 20 clams
- 1 sprig thyme
- 1 bay leaf
- Juice of 1 lemon
- 12 thin strips of bacon
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