Slovak Cod Fish Salad with Homemade Crescent Rolls

There are three things I can’t imagine my domestic goddess career without: Vitamix blender, a big enough food processor, and a strong stand mixer. In my book, they’re like the holy trinity of kitchen gadgets and I have an undying love for each one of them. Having said that, last Monday was a sad, sad day: My beloved KitchenAid, a trusty companion and mighty helper quite unexpectedly bit the dust. I put it on my Christmas list some ten years ago and it proved to be a true workhorse: it never let me down, managed to keep up with my crazy pace of one loaf plus some muffins (or rolls, or pasta) a day and did everything I asked for without a single glitch.

But then the fateful Monday came: out of the blue it breathed its last and left me to my destiny – with sticky hands, counters covered in flour and a sourdough starter bubbling away by the fireplace, ready to make some bread. Mr. Photographer took one glance at my sad puppy face and bless his heart, didn’t hesitate one second. He knows too well that a PMS-stricken woman that can’t calm her all-over-the-place emotions by much needed baking is nothing but bad news and presents a potential threat for the entire family, so he told me to promptly go order a new one and pay for express shipping. What can I say – I married a wise man 🙂

Thirty six hours later (not that I was counting!) my late KitchenAid’s red-colored cousin arrived to my doorstep and I’ve been a happy camper ever since. And this weekend the cheerful newcomer helped me to bring forth some homemade happiness: Slovak crescent rolls to accompany a traditional cod fish salad. Cod fish salad, with finely chopped onions, crunchy carrots, and loads of mayo, most often wolfed down with crispy crescents is a Slovak man’s food, and any guy back home could easily live on it for months on end, especially if he has some cold beer to wash it down with. The homemade version is million times better than the salad sold at delis and grocery stores, of course, and the crescents – crispy from the outside and soft and chewy on the inside – are a must; they round up the whole meal very nicely. The salad needs to be made a day before, so the flavors have time to marry… and the crescents are best fresh, straight from the oven 🙂 Please give this simple meal a try when you’ll be feeling adventurous and will want to branch out a little from the usual tuna salad sandwich!

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Slovak Cod Fish Salad with Homemade Crescent Rolls

(crescent recipe adapted from http://www.bonvivani.sk; recipe makes about 1 kg (2 lbs.) cod salad and 8 big crescent rolls)

Cod Salad:
  • 1 kg (2 lbs.) fresh cod fillet
  • 3 l (qt.) water
  • 250 ml (8 oz., 1 cup) + 5 tablespoons white vinegar
  • 1 tablespoon black peppercorns
  • 3 bay leaves
  • 2 big carrots
  • 1 red onion, finely chopped
  • approximately 250 g (1/2 lb) good quality mayonnaise, homemade or store-bought
  • 3 tablespoons mustard
  • salt & pepper to taste
Crispy Crescents:
  • 450 g (1 lb.) all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 teaspoon honey
  • 250 ml (8 oz., 1 cup) milk, lukewarm
  • 1 teaspoon granulated sugar
  • 2 1/2 teaspoons active dry yeast
  • 2 egg yolks mixed with 1 tablespoon water, for egg wash
  • coarse salt & caraway seeds, for sprinkling
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Method:
  1. For the cod salad: Place 3 l (qt.) water with 1 cup vinegar into a deeper saucepan; add the bay leaves and peppercorns. Bring to a boil and cook for about 5 minutes. After 5 minutes add in the cod fillets and continue to simmer for 10 additional minutes.
  2. While the fish is cooking, peel the carrots. Set aside.
  3. With a slotted spoon, take out the cooked fish from the water; set aside to cool. Place two whole carrots into the same vinegar water, and cook for 3 – 5 minutes, until still crunchy.
  4. Grate/finely chop the carrots into a big bowl. With a fork, tear the cooled fish meat into small pieces and add it to the carrots together with finely chopped onion.
  5. The quantities of the remaining ingredients are approximate; add as much mayo as to make a moist salad, and salt/pepper/vinegar to taste. Cover and let the salad rest in the refrigerator overnight before serving.
  6. For the crescents, combine yeast with lukewarm milk and 1 teaspoon sugar; set aside for 10 minutes to let the yeast “bloom”.  Place flour, oil, honey, and salt into a bowl of your stand mixer fitted with a hook.
  7. When the yeast mixture looks nice and bubbly, pour it to the ingredients in the bowl. Mix/knead the dough until smooth, soft, and elastic, about 10 minutes. If the dough looks too dry, add in couple tablespoons milk/water – 1 tablespoon at a time; if it’s too wet, sprinkle in some additional flour. (Mine was a little dry and I added in about a tablespoon of sour cream that needed to be used up).
  8. Transfer the dough into a well oiled bowl, cover, and let it rise in a warm spot until doubled, about 50 – 60 minutes. Line two baking pans with parchment paper.
  9. When the dough has risen, punch it down and transfer it to a big wooden block (I didn’t even have to flour the board, the dough was very easy to work with.) Divide the dough into smaller balls, depending on how many/how big crescents you’d like to make – I  weighed it and divided it into 130 g (4.5 oz.) portions.
  10. Working with one portion at a time and keeping the rest of the dough balls covered, roll out each ball into an oval. Don’t roll out all the way, and keep one end of the oval thicker. Starting from the thicker end, start rolling the oval into a crescent, pulling the opposite end away to elongate the oval as much as possible without tearing it. Roll the crescents fairly thin (about 3 cm, a little over 1 inch and 15 cm, 6 inches long) – they will rise substantially during their second rise and while in the oven; making them longer and thinner is better. Place the crescent onto the parchment lined pan and continue making the crescents the same way.
  11. Cover the crescents with a clean dishtowel and let them rise the second time for about 15 minutes while preheating the oven to 400 °F (200 °C). Brush the crescents with egg wash and sprinkle them with coarse salt and seeds. Bake for about 15 – 17 minutes until golden brown. Transfer the crescents to a cooling rack to cool (and try not to eat them all while they’re still hot and crackly 🙂

 

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