cold cod and gribiche

Sometimes the simplest things are the best right? This meal could easily be reassembled into fish cakes or a soup. However, I decided to serve it simply and keep each ingredient separate and intact. No muddled flavors here - what you see is what you get. The center piece was some steamed cod, chilled and served with a gribiche sauce. Gribiche is essentially mayonnaise with chopped hard boiled eggs, capers, pickles (preferably french cornichons), some lemon juice, and herbs (usually tarragon, parseley, and chervil). It's a perfect accompaniment for fish, crabcakes, or if your so inclined, tete de veau. In fact it's great on a lot of things and a perfect opportunity to make your own mayo.


Tom's Cod & Gribiche Plate (serves 2)
2/3 lb cod or other white fish, steamed
1/3 cup gribiche sauce (or as much as you want!)
1 tomato, quartered and seasoned with salt
1 egg, hard boiled, quartered
1 yukon gold potato, boiled until tender and sliced
8-10 olives, preferably oil cured
12-15 asparagus, steamed

Gribiche Sauce (1/2 cup)
1 large egg yolk
1/2 tsp Dijon mustard
1/4 tsp lemon juice or vinegar
1/3 cup canola oil
1/2 hard boiled egg, finely chopped
2 tbls cornichon (or sour pickle), finely chopped
1 tbls capers, finely chopped
2 tbls parseley, finely chopped
1 tbls tarragon, finely chopped
1 tbls lemon juice
salt and peper

Directions
Mix the mustard, egg, and lemon juice
Slowly drizzle in the oil as you whisk up your mayonaise
Add all the remaining ingredients and adjust seasoning