I’ve been wanting to include a few seafood salads in my Summer of Salads series, but as I said in yesterday’s post, I needed to get to a specific fish shop. With that done, today, I wanted to combine the classic cod and potatoes in a hearty way. While the calendar says summer for another week or so, the evenings are cooler and I tend to crave a warm salad over a cooler one.
We had our first freezing temperature of the season last night, not hard frost, but enough to end the growing season of many vegetables, one of them being cauliflower. They store well for another month or so and I’ll be blanching and freezing a bunch right away, but I wanted to do another salad using one of my favourite vegetables.
I know what some fashionistas are thinking: white potato, white cod, white cauliflower. You can’t dress your plate in white after Labour Day…It’s a food fashion faux pas!
Today’s salad is bold with herbs with minimal fuss in the kitchen. Poaching sounds fancy, but its just a step up from steeping tea. Anyone can do that 😉
Creamy Cauliflower Potato Salad with Savoury Milk-Poached Cod
For the Savoury Milk-Poached Cod:
1 cup milk
2 Tbsp fresh lovage leaves (or celery leaves or thinly sliced celery stalk)
2 Tbsp fresh sorrel leaves (or 1 Tbsp lemon zest)
1 Tbsp fresh sage leaves
2 small red cippolini onions (or 1/4 cup rough chopped red onion)
225g/8 oz cod (I used sustainably caught cod from Iceland. North Pacific cod or halibut are also good options)
In a medium pot, add the milk, lovage, sorrel, sage and cippolini onions. Bring to a simmer over medium heat. Cover and simmer for 10 minutes to soften the onion and infuse the milk with all of the flavours.
Cube the cod into rough 3cm (1-1/2″) chunks. Add to the flavoured milk and poach for 5 minutes covered over low heat. Remove the fish with a slotted spoon and chop the onion into smaller pieces, reserving both. Reserve the poaching liquid, straining off and discarding the herbs.
For the Potatoes and Cauliflower:
2 medium potatoes, chopped into 2cm/1″ chunks (about 2 cups total)
1-1/2 cups cauliflower florets
In a medium pot, add the potatoes and enough water to just cover. Cover with a lid, bring to a boil over medium high heat, reduce heat to medium low and simmer for 4-5 minutes. Add the cauliflower, cover and simmer for a further 7-9 minutes or until both the potato and cauliflower are tender. Drain away the water and set the cooked potatoes and cauliflower in a large bowl.
For the salad:
Reserved Savoury Milk-Poached Cod
Reserved Potato and Cauliflower
3 Tbsp Reserved Poaching Milk
Reserved poached onions, chopped
1/2 cup yogurt (I used a locally produced sheep’s milk yogurt, but any plain yogurt will work fine)
In the large bowl with the cooked potatoes and cauliflower, add the cod and onions.
In a small bowl, combine the yogurt and poaching milk. Fold this dressing into the large bowl with the rest of the ingredients. Serves 3-4.