This sable fish recipe was created to replace gefilte fish in this traditional Passover entree. Sable fish is soft-textured with a mild flavor and, when cooked, has a similar flaky texture similar to sea bass.
Created by Michael Leviton, Chef of Lumiere,Newton, MA.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: Serves 8.
- 8 small red beets, tops removed
- 1 cup white wine vinegar
- ½ cup sugar
- 4 teaspoons kosher salt
- 1/3 cup extra virgin olive oil
- Freshly grated (or prepared) horseradish
- 2 tablespoon chives, minced
- ½ cup maple syrup
- 1 cup Dijon mustard
- 2 tablespoons sherry vinegar
- 8 three - ounce pieces of smoked sable (the more cube-like, the better)
- 2 tablespoons canola oil
- Preheat oven to 450 degrees.
- Wash the beets and place on a 12 inch by 12 inch square of aluminum foil. Fold up the sides and pour in 1/2 cup of the vinegar, 4 tablespoons of sugar, 2 teaspoons of salt and the 8 tablespoons of the water. Seal the top by folding over the edges of the foil.
- Place the foil package on a cookie sheet and bake in the oven for about 1 hour or until easily pierced with the tip of a knife. Remove the beets from the foil package and, when cool enough to handle, peel. Coarsely chop the beets and puree in a food processor. The puree will not get very smooth. This is not a problem. Remove the puree from the processor and reserve.
- Combine the remaining 1/2 cup vinegar, 4 more tablespoons sugar, 2 teaspoons salt, and extra virgin olive oil in a mixing bowl and whisk well. Add the horseradish to taste and right before serving, add the chives and mix well.
- For the smoked sable, combine the maple syrup, mustard and sherry vinegar and whisk well. Place the smoked sable in the glaze and let marinate for about 10 minutes. Heat a small sauté pan over medium heat. Add the canola oil and then the smoked sable portions (excess glaze removed). Cook for about one minute or until the glaze caramelizes. Flip the fish over and cook for another minute or so, until the sable is warmed through.
- To assemble, heat the beet puree in a small sauté or sauce pan. Add the chives to the vinaigrette. Place a spoonful of the puree in the center of each of 8 plates. Top with the sable and drizzle the vinaigrette around.