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Salad of Sable Confit and Smoked Sable With a Yogurt Dressing

Provided by: Chef Daniel Boulud
Served at: Daniel

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1 liter extra-virgin olive oil
4 whole star anises
2 sprigs fresh thyme
Zest of 1 lemon
1 large celery root, peeled and halved; 1/2 cut into 3/4-inch cubes, the rest in fine julienne
1 1/2 pounds black-cod fillet with skin on
3/4 pound smoked sable, skin and bones removed, sliced 1/4-inch thick and cubed

1 cup plain whole-milk yogurt
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive

1 1/2 teaspoon ground za’atar (available from Kalustyan’s; 212-685-3451)
Salt and ground black pepper

3 endives, rinsed and separated
1 head of radicchio di Treviso, chopped into 1-inch pieces
2 frisée lettuces, rinsed
2 stalks fresh celery with leaves, stalks thinly sliced, leaves separated
1 tablespoon sesame seeds, lightly toasted


Add the olive oil, star anise, thyme, lemon zest, and cubed celery root to a high-sided braising pan and set over low heat. When the temperature reaches 140 degrees (use a cooking thermometer), add the black-cod fillets, making sure they are just covered with oil. Cook for about 30 minutes, maintaining the oil at 140 degrees, until the fish starts to flake. Remove the fish, and drain on a sheet pan. Continue to cook the celery until tender, then remove and set aside. Once the black cod is cool, flake it into large pieces and set aside.

In a bowl, whisk together the yogurt, lemon juice, oil, and za’atar. Season to taste. In another bowl, combine 3 tablespoons of the dressing with the celery-root julienne and toss well to coat. Season to taste, and set aside for at least 1 hour. In a bowl, toss the diced smoked sable with just enough dressing to coat. Toss the Treviso and frisée lettuce with enough dressing to coat, and season to taste. Arrange equal amounts of celery-root julienne in the center of each plate, top with the black-cod confit followed by the smoked sable. Place some of the Treviso and frisée to one side. Drizzle a little of the dressing around the fish. Garnish with the endive spears, confit of celery root, sliced celery stalks and leaves, and sprinkle toasted sesame over each salad. (Published 2007)


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