SMOKED SABLEFISH WITH QUAIL’S GATE HOMEMAKERS’ RELISH
Smoked black cod and smoked sablefish are one and the same. The only thing that might be considered a drawback of this fabulous fish is that the bones can’t be removed easily until after the fish is cooked. You could cut along either side of the bones while raw, cleaving the filet into two pieces, though you lose a lot of the meat by doing this. 4 6 oz (180 g) pieces smoked black sablefish filet 1 cup (250 mL) Quail’s Gate Homemakers’ Relish (see recipe) 4 tbsp (60 mL) unsalted butter sea salt, freshly ground black pepper, cider vinegar
1. Heat the oven to 350 F (175 C). Place the filets in a baking dish with 1/2-inch (1.25 cm) of hot water. Cover, place in the oven and cook for 20 minutes or until the fish flakes easily.
While the cod is cooking, warm the relish over low heat in a small pot. Stir in the butter and check the seasoning. Adjust as you see fit, keeping in mind that the cod is already salted. Remove the cod to a serving plate (s). Top with the relish and serve.
QUAIL’S GATE HOMEMAKERS’ RELISH
This is good on almost any fish, especially salmon. It makes more than you’ll need and you’ll find many other uses for it. Some people swear by it on cream cheese. The recipe can be halved and it can be canned. 2 lbs (1 kg) sweet bell peppers, trimmed and deseeded 1 lb (500 g) onions, peeled 2 cups (500 mL) celery, cut into 1/8” (0.3 cm) dice 1 1/2 cups (375 mL) cider vinegar 2 cups (500 mL) sugar 1 tbsp (15 mL) sea salt 4 tsp (20 mL) yellow mustard seeds
1. Cut peppers and onions into 1/8” (0.3 cm) dice. There should be approximately 5 cups (1.25 L) peppers and 3 cups (750 mL) onions.
2. Combine with the celery, vinegar, sugar, salt and mustard in a wide, heavy pot.
3. Bring to a boil, turn down to a lively simmer and cook for 1 hour, stirring occasionally, until thickened and slightly syrupy. Remove from the heat, transfer to jars and store refrigerated. Makes approximately 4 cups (1 L)