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Smoked Sable
Smoked Sable
Sable is a popular smoked fish at Jewish delicatessens. It is rich in flavor with a high fat content and omega-3s. It can be used in smoked sable salads and spreads, on top of bagels, or as a stand alone main course. You can pay top dollar for smoked sable; so smoking it yourself will cost you a fraction of the price.
Equipment
- Electric Smoker
- alder wood chips
Ingredients
- 24 oz sable fillet
- 1/4 cup kosher salt
- 2 tbsp white sugar
- cracked black pepper
- honey
Instructions
- Lay the sable skin side down in a container. Pat dry with paper towel. Cover with the salt and sugar. Cover and refrigerate for 2 hours.
- Rinse the salt and sugar off the sable. Season with cracked black pepper. Place on a rack and allow to dry in the refrigerator for 24 hours.
- Preheat your smoker to 250°. Add in the wood chips. Let the wood chips ignite. Place the sable in the smoker and reduce the heat to 175 degrees. Smoke for an hour.
- Brush with honey. Smoke for 2 more hours, adding wood chips when needed.
Austrian Beef Goulash (Rindsgulasch)
Austrian Beef Goulash (Rindsgulasch)
This is the first recipe on Stonedsoup.net from my ancestral country, Austria. This is the ultimate comfort food that you’ll need in your life. While derived from Hungarian goulash, the main difference is that the Austrian version is just beef braised in the paprika-laden onion sauce. The Hungarian version is soupier and has potatoes and bell peppers. This goulash is served with nockerl; the Bavarian version of gnocchi.
Equipment
- immersion blender
Ingredients
Beef Goulash
- vegetable oil
- 2 1/2 lbs chuck roast cut into 2” cubes
- 2 large yellow onions thinly sliced
- 2 tsp dried marjoram
- 2 tsp caraway seed
- 1 tbsp tomato paste
- 1/4 cup Hungarian paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 cups water
- 1 tbsp cider vinegar
- 2 bay leaves
Nockerl
- 2 large eggs beaten
- 1/4 cup whole milk
- 1/2 tsp salt
- 1 cup flour plus 2 tbsp
- 2 tbsp butter
- 1/4 cup parsley chopped.
Instructions
- Heat up 1/4 cup of cooking oil in a large saucepan over medium high heat. Brown the chuck on all sides; about 12 minutes in total. Remove from the pan.
- Add in another 2 tbsp of cooking oil. Add in the onions. Sauté for 10 minutes.
- Reduce the heat to medium low and cook for 15 more minutes.
- Add in the caraway seed and marjoram. Stir in the tomato paste, paprika, cayenne, and salt. Cook for a minute.
- Pour in 1 cup of water and the vinegar. Simmer for 10 minutes.
- Add in 1 cup of cold water. Using an immersion blender, purée the onions.
- Add the beef back in, along with the bay leaves. Cover. Place in a preheated 300° oven for 2 hours.
Nockerl
- Beat the eggs, salt, and milk together in a large bowl.
- Mix in the flour.
- Bring a large pot of water to a boil. Using a tsp, scoop a small amount of the dough and drop it in the water.
- Once all of the dough has been dropped, give the nockerl a stir and boil for 2 minutes.
- Drain in a colander.
- Melt the butter in a sauté pan over medium heat. Sauté the nockerl for 5 minutes. Turn off the heat and stir in the parsley.
Pan-Seared Black Cod with White Wine Tomatoes
Pan-Seared Black Cod with White Wine Tomatoes
Black cod, aka sablefish, is a fatty, flaky white fish that’s high in omega-3s. This is my favorite way to prepare it: seared with sautéed cherry tomatoes in a white wine sauce. If you aren’t a fan of black cod, salmon, monkfish, swordfish, and snapper are all suitable substitutes. You could even serve the white wine tomatoes with a chicken breast or pork chops.
Ingredients
- 2 tbsp olive oil
- 1 lb black cod (sable fish) cut into 3 pieces
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp cracked black pepper
White Wine Tomatoes
- 1 cup cherry tomatoes
- 1/4 cup shallots thinly sliced
- 3 garlic cloves minced
- 1 cup white wine
- 1/4 cup chicken stock
- 1/4 cup parsley finely chopped
Instructions
- Pat dry the black cod with paper towels. Season with salt, garlic powder, and pepper.
- Heat olive oil in a sauté pan over medium high heat. Place the black cod skin-side down. Cook for 5 minutes.
- Flip the fish over and cook for 4 minutes. Remove from the pan.
- Turn the heat to medium. Sauté the tomatoes and shallots for 5 minutes.
- Add in the garlic and cook for a minute.
- Pour in the white wine and chicken stock. Simmer for 5 minutes. Stir in the parsley.
- Plate the black cod. Spoon over some of the sauce. Serve the tomatoes on the side.
