How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [42]
Brush with olive oil and season with kosher salt and pepper. On a very hot charcoal or gas grill with wood chips (not a ridged griddle pan), grill for about 10 minutes total, turning over once, until beautifully charred. Immediately transfer to a platter, to catch the butter and juices. Drizzle with a liberal amount of Ladolemono, a handful of picked herbs, and a sprinkle of sea salt.
If you can’t find caul fat, or are opposed to pork products, you may tie the fish up with fine kitchen twine.
Serve on a big platter in the middle of the table with Artichokes & Potato (page 36), but serve the side dish hot from the pan instead of at room temperature.
COD SKORDALIA WITH PICKLED BEETS
BACALIAROS ME SKORDALIA KAI PANTZARIA TOURSI
SERVES 4 AS A PLATED APPETIZER
Back before refrigeration, people developed ways of preserving food, such as salting and drying fish. Salt cod takes a little preparation, so you have to start it the night before. Skordalia, although traditionally served with bacaliaros, is a fantastic nondairy potato purée that has a feisty acid and raw garlic pop. It’s great served with steak or any protein. Make the Skordalia while the oil is coming up to temperature for frying the cod, so it will be warm.
FOR THE PICKLED BEETS
1 quart distilled white vinegar
1½ tablespoons kosher salt
1½ tablespoons sugar
4 small beets
FOR THE COD
6 to 8 ounces dried salt cod
Milk
Kosher salt and cracked black pepper
FOR THE TEMPURA BATTER
¾ cup plus 2 tablespoons soda water, or as needed
cup all-purpose flour
3 tablespoons cornstarch
1½ teaspoons salt
FOR THE SKORDALIA
3 large Idaho potatoes, peeled and quartered
8 cloves garlic, sliced
¾ cup distilled white vinegar
¾ cup extra-virgin olive oil
Kosher salt and cracked black pepper
TO ASSEMBLE
Canola or safflower oil, for deep-frying (for even better flavor, use half extra-virgin olive oil)
¼ red onion, very thinly sliced
Small handful torn fresh herbs, such as parsley and dill
Extra-virgin olive oil
Lemon wedges, for serving
For the pickled beets, in a refrigerator-proof container, combine the vinegar, salt, and sugar. Stir until the salt and sugar dissolve.
In a pot of boiling water, cook the beets until tender, 25 to 40 minutes. Cool, peel, and cut in wedges. Immerse in the vinegar mixture and refrigerate overnight.
For the cod, the day before, cover the salt cod with water and soak in the refrigerator for 1 hour. Drain, then repeat, soaking for 2 hours. Drain, then repeat, again soaking for 2 hours. Drain, then cover with milk and soak overnight.
For the Tempura Batter, pour the soda water into a bowl. In a sifter, combine the flour, cornstarch, and salt, and sift it into the soda water. Whisk until evenly blended, with the consistency of thin pancake batter. Add a little more soda water if necessary to thin it. Cover and refrigerate for 45 minutes.
For the Skordalia, cook the potatoes in boiling salted water until very tender. Meanwhile, purée the garlic and vinegar in a food processor until very smooth.
Put the potatoes through a ricer into a bowl and stir in the garlic-vinegar mixture. Stir in the olive oil, 1 tablespoon kosher salt, and a generous grinding of pepper. The Skordalia should be the consistency of applesauce. Keep warm.
To assemble, in a pot half full of oil or a deep fryer, heat the oil to 350°F. Drain the cod and cut into about 8 rectangles. Season with kosher salt and pepper, and dip the cod pieces in the Tempura Batter. Fry until golden brown.
Add the onions and herbs to the beets. Dress with olive oil and season with salt and pepper. Make a pool of Skordalia on each plate and top with some of the fried cod. Place some Pickled Beets on the side and serve with lemon wedges.
Make some Tsatziki (page 189).