This dish created by Chef Justin Miller is actually called Confit of east coast cod and the description is Fingerling "Bubbles and squeak", pan fried hen egg, but no matter what you call it, the outcome is seriously delicious. To make this dish you'll need some cod (count on 4 oz per person), red and green cabbage, red onion, apple cider vinegar, butter, salt and pepper and hen eggs. Let's get cooking!
Step 1 - Boil small fingerling potatoes whole (count on 2-3 per person) in lightly salted water for about 10 minutes or until 'fork tender'. Do not overcook at this stage.
Step 2 - Thinly shave both red and green cabbage and some red onion (count on about Â½ a cup of each per person).
Step 3 - Cut cooled fingerling potatoes on the bias (diagonally) and saute in some butter in a large frying pan. Pan roast until golden brown.
Step 4 - Add onion and cabbage and some more butter (depending on how many servings you're making at once count on 1 tablespoon of butter per serving). Stirring occasionally. Salt and Pepper to taste.
Step 5 - Once the cabbage and onions are soft deglaze the pan with Apple Cider Vinegar (about 3 tablespoons per serving). This is where the bubbles and squeak part comes inâ€¦listen to the pan. Cook on medium high until no more liquid is in the pan. Set aside.
Step 6 - Poach fish in duck fat (olive oil makes a good substitute) in a shallow sauce pan at a simmer (really low) for 10 minutes.
Step 7 - In the meantime fry a hen egg (one per serving).
Step 8 - Assembly - Bubbles and Squeak cabbage/potato mixture, then the fish,
then the egg on top. In this photo the
dish is garnished with some fresh corn spouts - sweet and the perfect taste for
Cabin Bistro is located in downtown Collingwood at 31 Simcoe Street. Call 705.444.2299 for reservations.
The term 'bubbles and squeak' was commonly used in WWII. Click here for more information.
Congratulations to Chef Justin Miller on
his participation and commendable 3rd place finish at the Royal Agricultural Winter Fair.