Recipe courtesy of Antonia Lofaso

Olive Oil Poached Cod with Charred Onion Yogurt and Fennel Salad

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  • Level: Intermediate
  • Total: 50 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Charred Onion Yogurt:

Fennel Salad:

Cod:

Directions

Special equipment:
a mandoline; commercial-quality plastic wrap; a deep-fry thermometer
  1. For the charred onion yogurt: Preheat the grill to medium-high heat.
  2. 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.
  3. For the fennel salad: Add the celery, fennel, pine nuts, currants and vinegar to a large bowl and gently toss until combined.
  4. 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.
  5. Ladle the yogurt sauce on plates. Top with the fish, then the salad on top. Garnish with the parsley, basil and chives.

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