Ingredients

12 ounces salt cod

3 tablespoons sugar

1.25 cups distilled white vinegar

3 large red beets

5 tablespoons evoo, more for frying and drizling

salt and pepper

6 cups whole milk

3 medium yukon gold potatoes, peeled

6 garlic cloves peeled

1 small shallot

.5 cup flour

.5 cup cornstarch

4 tablespooons thick yogurt such as fage

2 tablespooons parsely or fennel tops

Preparation

  1. day before serving, put salt cod in a bowl and cover with cold water. refrigerate overnight, changing water four to five times before using.
  2. the day of serving, preheat oven to 350. In an ovenproof pot, combine sugar, 1 cup vinegar and 1 cup water; bring to a boil on stovetop. Add beets, tightly cover pot with lid or foil, and bake until very tender when pierced wtih a knife, at least 45 minutes. Let beets cool in liquid, then peel, slice thickly and toss with 2 tablespoons oilve oil. Season with salt and pepper and reserve.
  3. Remove cod from water and rinse. Cut into 1" pieces. transfer pieces to bowl, add milk and soak 30 minutes or more.
  4. Boil potatoes until soft. Immediatley mash potatoes or put through a ricer and transfer to bowl. In a food processor, combine remaining .25 cup vinegar, garlic and shallot & puree mixture. Mix vinegar mixture into potatoes, stream in 3 tablespoons evoo, mixing until emulsified. Add more oil to make a smooth soft puree. Season with salt and pepper. Keep hot.
  5. Just before serving, heat 1" oovo in pan.Dredge fish in flour/cornstarch mix. Shake off excess. Fry til golden brown on both sides. Remove, drain and season with salt & pepper. Divide skordalia amoung plates. Add fish on top. Place beets on side and top with 1 tablespoon yogurt. Garnish with fresh herbs and a drizzle of ovoo