i started watching Avec Eric on Netflix. unlike other chef introduction / travel introduction shows like Chef Table and Restaurant Australia that i have been recently obsessed with, Eric Ripert will travel and then cook a dish in homage to his visit – AND you can find the recipe online!
so this recipe is from one of Chef Ripert’s visits to Puerto Rico. when i saw him make it, i knew i would love the taste of this salad! it was the right amount of richness, crunchiness and flavor. this is definitely a dish i will make again and again.
i’m also excited that this recipe doesn’t have any of the ingredients my little one is allergic to (except for eggs which i can easily remove). so when i serve it to my little one tomorrow, it’ll be fun to say that it is a recipe is from a Michelin star chef!
- 4 6-ounce cod filets
- Fine sea salt
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 medium red onion, peeled and thinly sliced
- 4 tablespoons small capers, or large ones chopped
- freshly ground black pepper
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 avocado, skin and pit removed, medium diced
- 1 large Yukon gold potato, cooked with the skin, peeled and medium diced
- 2 eggs, hard-boiled and sliced 1/8 inch, optional
- 12 parsley leaves, coarsely chopped
Season the cod with salt on all sides. Lay the cod on a small tray with a paper towel underneath the filet. Place in the refrigerator, uncovered for at least 4 hours but no longer than 24 hours.
Preheat the oven to 350º F.
Remove the cured codfish from the refrigerator and pat dry. Place the pieces on a very lightly oiled baking tray or a large non-stick, oven-proof skillet. Sprinkle each piece with about 1 teaspoon of olive oil and put in the oven. Cook for about 8-10 minutes, flipping gently halfway through, until the fish is just warm. You can test this by inserting a thin metal skewer or cake tester into the fish for 5 seconds, remove it and touch it to your lip or underside of your wrist and when it feels warm—not hot, the fish is done. Remove from the oven and allow to rest at room temperature for about 5 minutes.
Place each filet on a plate and gently pull the flakes apart and arrange evenly on the plate. Add half of the sliced red onions and half of the capers evenly to each plate and sprinkle a little more of the olive oil and about 1 teaspoon of red wine vinegar on each portion. Grind fresh black pepper on each serving and allow them to marinade for a few minutes while you combine the vegetables that will go with the fish.
In a separate bowl, combine the peppers, avocado, potatoes, half of the chopped parsley and the rest of the vinegar, and olive oil. Season with salt and pepper to taste and gently toss together.
To finish plating the salad, arrange the hard-boiled egg around evenly on each plate. Gently spoon the marinated onions, peppers, and potatoes around each plate with a bit of the vinegar and olive oil from the bottom of the bowl. Garnish with a few parsley leaves if you like and serve immediately.
Avec Eric: Cod Serenata