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Chilled Whole Cod Tonnato Recipe
|Mayonnaise/Combination of olive and vegetable oils||1 1⁄3 Cup (21.33 tbs) (Preferably Homemade With Extra Virgin Olive Oil)|
|Canned tuna in oil||6 1⁄2 Ounce (Imported, 1 Can Of 6.5 Ounce)|
|Canned anchovy fillets||1 Ounce, rinsed and patted dry (0.5 Of 2 Ounce Can)|
|Small capers||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Cod||8 Pound, 1 fish, whole, with head on, cleaned, gilled, and gutted with the center blood vein and air bladder removed, and completely covered with court bouillon|
|Court bouillon||1 Tablespoon (Enough To Completely Cover The Fish In Poacher)|
|Cucumbers||2 Large (For Garnish)|
|Olive slice||2 (For Garnish)|
Serving size: Complete recipe
Calories 7079 Calories from Fat 3887
% Daily Value*
Total Fat 438 g673.4%
Saturated Fat 51.1 g255.6%
Trans Fat 0 g
Cholesterol 1818.3 mg
Sodium 9170.4 mg382.1%
Total Carbohydrates 36 g12.1%
Dietary Fiber 3.2 g13%
Sugars 11.5 g
Protein 710 g1420.5%
Vitamin A 44.8% Vitamin C 138.8%
Calcium 107.7% Iron 130.1%
*Based on a 2000 Calorie diet
In a food processor fitted with a steel chopping blade, combine the tuna, anchovies, capers, and lemon juice and process until a smooth paste is formed.
With the processor on, pour the oil through the feed tube in a slow, steady stream.
(If doing this by hand, mash the tuna, anchovies, capers, and lemon juice with a fork.
Whisk in the oil in a slow, steady stream.) Fold the tuna mixture into the mayonnaise and blend well.
Cover and refrigerate until needed.
poach the cod Place the fish on its side and measure the height at its thickest point.
Figure 9 to 10 minutes poaching time per inch of thickness once the poaching liquid returns to a boil.
The fish may be wrapped in a couple of layers of cheesecloth for easier handling especially if a poaching rack is unavailable.
Fill a fish poacher or shallow pot large enough to accommodate the fish with court bouillon to cover the fish.
Bring it to a boil and lower the fish into the pot.
When the liquid returns to a boil, turn down the heat so that it never bubbles or boils.
Time as directed above in step 2.
Once the fish is cooked, remove it from the liquid to a platter and let it cool for a few minutes.
If cheese cloth has been used, carefully cut it open with a scissors.
Skin the fish and remove the head if it has fallen apart or if you do not wish to serve it.
Slide the cheesecloth out from under the cod, using a wide spatula to help.
It is not necessary to remove the skin on the under side.
Leave the tail intact.
Drain off and blot any liquid on the platter with paper towels, cover the fish loosely with foil, and refrigerate until cold.
assemble the fish Make sure all liquid is removed from the platter.
Generously spoon tuna mayonnaise over the cod and around it, reserving any remaining sauce to pass at the table once the cod is served.
Smooth the sauce to cover any cracks in the fish, leaving the tail uncovered.
Wash the cucumbers.
Run the tines of a fork along the length of the cucumbers to score the peel.
Slice it in a food processor fitted with a very thin slicing blade, or by hand.
Cut the slices in half and create scales on the fish by working from the tail toward the head.
You can create gills, too.
If the head has been discarded, stop the scale pattern about 2 1/2 inches from the front end and recreate a head by changing direction of the scales and using an olive slice for an eye.
Cover the fish loosely and refrigerate it for at least 4 to 6 hours or, preferably, overnight.
For a garnish, lightly steam a pound of julienned carrots and toss with lemon juice, vegetable oil, chopped basil or parsley, salt, and pepper.
Arrange the carrots around the fish.