Olive Oil Poached Cod with Charred Onion Yogurt and Fennel Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1772
- Total Fat
- 179
- Saturated Fat
- 26
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 35
- Cholesterol
- 99
- Sodium
- 200
- Total: 50 min (includes cooling time)
- Active: 30 min
Ingredients
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
Directions
Special equipment:
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.