1 tablespoon ginger fresh with the tip of a spoon) minced
2 tablespoons parsley leaves fresh chopped
1 clove garlic minced
2 tablespoons grapeseed oil
1 cup honey (acacia, or your choice of honey)
0.8 cup mayonnaise
2 tablespoons olive oil
0.3 cup reduced sodium soy sauce
2 to 3 scallions minced
2 scallions white green minced ( and tender parts only)
2 teaspoons relish sweet drained
0.3 cup teriyaki sauce
2 tablespoons citrus champagne vinegar
Equipment
bowl
frying pan
baking sheet
oven
mixing bowl
sieve
Directions
Combine the garlic, ginger, scallions, honey, soy sauce, grapeseed oil and vinegar in a mixing bowl. Marinate the fish fillets in this mixture for at least 2 hours, preferably overnight, refrigerated.
Transfer the cod and marinade to a shallow pan and slowly poach the fish over low heat until it is fork tender, 10 to 20 minutes.
Slice the baguette into 18 pieces and lay out on a baking sheet.
Brush with olive oil.
Preheat oven to 450 degrees F.
Remove fish to a utility platter and flake.
Transfer flaked cod to a strainer set over a bowl to drain excess moisture. Discard this excess liquid and put the flaked cod into the bowl.
In another small bowl, combine mayonnaise, scallions and relish to make a tartar sauce. Gently fold this tartar sauce into the flaked fish to help bind it.
Put the cod on the crouton and place in oven until the fish has a golden brown hue.
Remove from oven and garnish with each appetizer with 1/8 teaspoon caviar and a small amount of parsley before serving.
