a mandoline; commercial-quality plastic wrap; a deep-fry thermometer
For the charred onion yogurt: Preheat the grill to medium-high heat.
Add the shallot to grill and char on all sides, about 5 minutes. Remove from the grill and wrap in commercial-quality plastic wrap. Heat the shallot in the microwave for 2 minutes to cook through. Let cool enough to handle, then remove the shallot from the plastic wrap and roughly chop. Add to a medium bowl along with the buttermilk, creme fraiche, labneh, chives and fennel pollen. Stir until thoroughly combined and set aside until ready to serve.
For the fennel salad: Add the celery, fennel, pine nuts, currants and vinegar to a large bowl and gently toss until combined.
For the cod: Add the oil, thyme and garlic to a very large, high-sided saute pan and gently heat the oil to 120 degrees F. Add the fish and make sure it is covered with oil. Allow to poach for 7 to 8 minutes. Remove with a slotted spatula and reserve.
Ladle the yogurt sauce on plates. Top with the fish, then the salad on top. Garnish with the parsley, basil and chives.
Copyright 2021 Television Food Network, G.P. All rights reserved.