Olive Oil Poached Cod with Charred Onion Yogurt and Fennel Salad

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Charred Onion Yogurt:

1 shallot, peeled and left whole

1/4 cup buttermilk 

1/4 cup creme fraiche 

1/4 cup labneh 

2 tablespoons chopped fresh chives 

1 tablespoon fennel pollen 

Fennel Salad:

2 stalks celery, trimmed and shaved thin on a mandoline

1 head fennel, trimmed and shaved thin on a mandoline 

2 tablespoons toasted pine nuts 

2 teaspoons currants, soaked in hot water for 3 to 4 minutes

2 teaspoons apple cider vinegar 

Cod:

24 ounces cooking olive oil

2 sprigs fresh thyme 

1 clove garlic 

Four 6-ounce pieces ling cod 

1/4 cup picked parsley leaves 

2 tablespoons freshly torn basil leaves 

2 tablespoons sliced fresh chives