Dive into a culinary journey that marries traditional indigenous flavors with modern culinary artistry in Chef Joe Robbins’ Bread Skin Cod with Wild Rice, Poached Quail Egg, and Blueberry Wojape. This dish is a testament to Chef Robbins’ dedication to elevating Native American cuisine, showcasing his innovative approach to combining locally sourced ingredients with time-honored techniques. Each element of this recipe, from the delicately poached quail egg to the vibrant blueberry wojape, is thoughtfully crafted to create a harmonious blend of flavors and textures. As you prepare this dish, you’re not just cooking a meal; you’re partaking in a celebration of Maine’s rich indigenous heritage and the evolving narrative of its modern cuisine. Enjoy this exquisite creation that’s as visually stunning as it is delicious, and experience a taste of Maine’s modern indigenous cuisine.
This recipe is featured in our story: Maine’s Modern Indigenous Cuisine
Makes
4 servingsIngredients
- ½ cup canola oil
- 2 cups wild rice
- 5 cups vegetable stock
- 1 cup fresh corn kernels
- 3 cups wild blueberries
- 2 tablespoons lemon juice
- 1 serrano pepper de-seeded and julienned
- 16 ounces cod loin
- 4 slices soft bread
- 6 cups dashi
- 4 quail eggs
- 2 tablespoons butter
- ½ cup fresh butternut squash julienned
Instructions
- Start by heating oil in a stainless steel skillet on high heat. Add rice and butternut squash, stirring until it becomes fragrant and rice is almost translucent.
- Once all grains and squash are well coated in oil, add 1 cup vegetable stock and stir. Once the mixture becomes dry again, add more stock and stir. Drop the heat to low, add the rest of the stock, and allow the rice and squash to steam cook the rest of the way, stirring occasionally. When the rice and squash are fully cooked, add corn.
- For the wojape, start by heating blueberries, lemon juice, and pepper in a saucepan on medium-high heat. Cook for about an hour, then pour into a blender while still hot. Blend on high till the sauce is smooth and thick.
- For the cod, cut the loin into 4 even portions. Cut the bread to match the outer surface of each portion of cod and wrap tightly with plastic wrap to create 4 parcels. Set dashi to a simmer, then poach all of the parcels in the simmering dashi for 2 minutes. Remove and let cool.
- While dashi is still simmering, poach quail eggs and set aside. Once the parcels are cooled, carefully unwrap them and place on a wire rack. Heat butter in a skillet. Once the butter is frothy, add cod bread side down and toast until golden brown. Arrange all cooked components on a plate or bowl however you like, then serve.
