3 lbs. fresh cod fillets
12 key limes, juiced
1 cup red quinoa
2 cups granulated sugar
2 cups water
1 1/2 tsp. salt
4 cups white wine vinegar
2 cups sugar
3 each whole cloves
1 tsp. whole coriander
1 each cinnamon stick
1 tsp. salt
3 USA pears, skin on
3 fresno chiles
1/4 cup trout roe
1 lb. rutabaga
3 cups water
1 tsp. tumeric
- Dice the cod into bite-size pieces and marinate in key lime juice and salt to taste for 2 minutes.
- Simmer the ingredients until the quinoa is cooked through.
- Remove from the heat and strain through a chinois to remove as much liquid as possible.
- Fry the well-drained quinoa in 350 degree F oil until it stops bubbling.
- Remove to a paper towel in a single layer to drain and cool. Set aside.
- Combine the ingredients in a non-reactive pan and bring to a boil over medium heat.
- Reduce the heat to a simmer and cook for 10 minutes.
- Remove from the heat, strain the liquid and thoroughly chill, or use as called for in the recipe for each pickled ingredient.
- Cut the pears in 1/2-inch dice and vacuum seal with cold pickling liquid.
- Remove the stems, seeds and membranes from the chiles and finely mince. Vacuum seal with hot pickling liquid.
- Combine equal parts cold pickling liquid with trout roe and vacuum seal.
- Add the water and turmeric to the pickling liquid.
- Peel the rutabaga and cut into ½-inch dice. Add to the pickling liquid and simmer until fork tender.
- Cool rutabaga and pickling liquid separately, to prevent overcooking, then store together.
- Combine the cod with equal parts pickled pears and rutabaga with chiles to taste and the trout roe. Toss gently to combine and garnish with candied quinoa. Serve immediately.
Recipe courtesy of Pear Bureau Northwest.