I found many unique ingredients and recipes in Newfoundland, like the cloudberries used here in the vinaigrette. Traditionally these delicate berries are only used in jams and jellies, but I wanted to explore the full range of this ingredient’s potential. Scruncheons are salt pork fat, cubed and fried, while a touton is fried bread that is cooked in the scruncheon fat.
Serves 4
For the Touton Croutons
1 tsp (5 mL) sugar
1 cup (250 mL) lukewarm water
1½ tsp (7 mL) instant yeast
2 cups (500 mL) flour
1 tsp (5 mL) salt
¼ cup (60 mL) scruncheons or bacon cut into ¼-inch (5 mm) dice
For the Cod
4 cod fillets (each 4 oz/125 g)
Salt and pepper
Flour for dredging
2 tbsp (30 mL) canola oil
3 tbsp (50 mL) unsalted butter
For the Salad
4 cups (1 L) chopped romaine lettuce
1 cucumber, thinly sliced
5 radishes, thinly sliced
1 bunch parsley, chopped
½ cup (125 mL) Balsamic Cloudberry Vinaigrette (page 257)
To make the touton croutons, in a large bowl dissolve the sugar in the lukewarm water. Sprinkle with the yeast and let stand until foamy, about 10 minutes. Add half of the flour and the salt; stir until smooth. Gradually add more flour, a spoonful at a time, until the dough no longer sticks to the bowl. Turn the dough out onto a lightly floured surface and knead for at least 10 minutes, until the dough is smooth and elastic. Shape into a ball. Lightly oil a large bowl with olive oil and place the dough in it, turning to coat with oil. Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1½ hours. Punch down the dough and divide into quarters. On a lightly floured surface, roll each quarter into a circle½ inch (1 cm) thick.
In a medium skillet over medium heat, cook the scruncheons until crispy. Using a slotted spoon, remove them from the pan and drain on paper towels; set aside for the salad. Working with one dough circle at a time, fry the toutons in the scruncheon fat, turning once, until golden, 3 to 5 minutes per side. Transfer toutons to a plate. Cut into wedges.
To cook the cod, heat a large skillet over medium-high heat. Season the fish with salt and pepper. Lightly dredge the fish in the flour and shake off any excess. Add the oil and butter to the pan. When the butter has melted, add the fish and cook, without disturbing, until a golden crust forms, about 3 minutes. Turn the fish and continue to cook for about 2 minutes or until the fish is cooked through and golden on the bottom. Remove from the pan and keep warm.
To make the salad, in a large bowl, toss together the romaine, cucumber, radishes, and parsley. Dress the salad with the vinaigrette and toss again.
To serve, divide the salad among 4 plates. Top with the pan-fried cod and the crispy scruncheons. Garnish with a few fried touton wedges.