Skip Navigation
High Liner Foodservice Canada
en-CAENmenu
Search

High Liner Foodservice Canada

All Recipes

Uppercrust Potato Blue Cod BLT Salad

Introducing our delectable UpperCrust® Potato Crusted Blue Cod, a culinary masterpiece that effortlessly combines premium quality with irresistible flavor. Crafted from the finest wild-caught blue cod, each fillet boasts a crispy potato crust that adds a delightful crunch to every bite. Served atop a bed of a fresh BLT-style salad, featuring crisp romaine, savory smoked bacon, juicy heirloom tomatoes, crisp radish, and zesty red onion, this dish is a symphony of textures and tastes. Accompanied by a savory and delicious bacon vinaigrette on the side, preparation is as simple as it is satisfying. Elevate your dining experience with our Potato Crusted Blue Cod BLT Salad—a delightful blend of premium ingredients and ease of preparation that's sure to impress even the most discerning palates.
Serves: 4
Prep time: 30 minutes
Cook time: 25 minutes
Ingredients
Preparation

For the Fish

  • 4 each Uppercrust Potato Blue Cod Fillets

For the Salad

  • 350g Romaine Hearts washed and roughly chopped
  • 225g Heirloom Tomato, cored cut into quarters
  • 55g Red Onion sliced thin
  • 100g Smoked Bacon cooked crispy, rough chop
  • 8 ea Radish sliced thin

For the Bacon Dressing

  • 90mL Cider Vinegar
  • 90mL Extra Virgin Olive Oil
  • 30g Dijon Mustard
  • 60g Mayo
  • 10g Chives, sliced sliced thin
  • 2 tsp Sea Salt reserve half for salad.
  • 1 tsp Ground Black Pepper reserve half for salad.
  • 120g Smoked Bacon cooked crispy and chopped fine
  1. Prepare the Potato Blue Cod according to the package instructions. Once fully cooked allow to rest and cool slightly for approximately 5 minutes.
  2. For the Dressing: Add the cider vinegar, dijon and mayo to the bowl of a blender or food processor. Process on high and while running drizzle in the olive oil. Transfer to a bowl, whisk well to combine and then stir in the salt, pepper, chives and finely chopped bacon.
  3. To Complete the Salad: Divide the chopped romaine hearts equally between four entree sized bowls. Repeat the process and artfully arrange the heirloom tomato, red onion, bacon and radish as well.
  4. Top each salad with a fully cooked UpperCrust Potato Fillet, serve a large ramekin of bacon dressing on the side and garnish the salad liberally with chive batons and chopped parsley.

High Liner Foodservice, 4.54 kg / 10 lb, Individually Quick Frozen Blue Cod Fillets, approx. 142 g / 5 oz