Cod With Crushed Potatoes And Anchovy Olive Oil Emulsion Food

OLIVE OIL AND HERB CRUSHED POTATOES

Steps:

• Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
• Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
• Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.

CRUSHED OLIVE OIL POTATOES

Steps:

• Cook the potatoes in boiling water for about 15 mins until tender. Drain well and crush lightly with a fork. Mix in some salt and pepper and a splash of olive oil to moisten.

COD WITH CRUSHED POTATOES AND ANCHOVY-OLIVE OIL EMULSION

Steps:

• In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Add capers and cook until crisp, about 1 minute. Transfer to a paper-towel-lined plate to drain; set aside.
• In a small skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, picholine olives, and 1 teaspoon anchovy and cook, stirring occasionally, for 2 minutes. Transfer mixture to the jar of a blender, along with chicken stock or water, and blend on medium speed, adding more chicken stock as necessary until smooth; add mustard and blend to combine. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until emulsified; set anchovy mixture aside.
• Place remaining 1 cup olive oil and shallots in a medium skillet over medium heat, whisking shallots constantly until golden brown, about 4 minutes. Drain shallots and let cool. Transfer cooled shallots to a small bowl and add lemon zest, 1 teaspoon chives, and 1/4 of the fried capers; set aside.
• Set a steamer basket over a saucepan of boiling water. Place potatoes in steamer basket; cover and steam until tender, 15 to 20 minutes. Remove potatoes from steamer basket and let cool slightly. Peel and discard skins. Place potato flesh in a medium bowl and add nicoise olives, remaining teaspoon anchovy, and 1/2 teaspoon chives; mash together with a fork. Add remaining 2 to 3 tablespoons of extra-virgin olive oil and mash until potatoes are just crushed; season with salt and cover with plastic to keep warm.
• Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place fish in a steamer basket, skin side up. Cover and place steamer in skillet. Steam until fish is cooked through, 5 to 7 minutes. Peel skin from fish using a fish spatula, and discard. Lightly coat each fillet with some of the reserved anchovy mixture, then cover with shallot mixture. Divide potato mixture evenly between 4 plates and top each with a fillet. Spoon over any remaining anchovy mixture. Garnish with remaining capers and chives; serve immediately.

SALT COD WITH POTATOES ONIONS AND BLACK OLIVES

Steps:

• To prepare the salt cod: Rinse the cod well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 2 or 3 times, until softened (12 to 24 hours, depending on how stiff it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes.
• Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe.
• In a large saucepan of lightly salted boiling water, cook the potatoes whole for about 20 minutes, or until they are tender but not falling apart. Drain and, when cool enough to handle, peel and cut into 1/4 inch slices. In a large heavy skillet, heat 1/3 cup of the olive oil over medium heat. Add the onion rings and, stirring frequently, cook until they are softened and translucent but not browned, about 8 minutes. Stir in the garlic and remove from the heat.
• Preheat the oven to 275 degrees F. In a heavy saucepan, reduce the wine by half over medium high heat. Add the fish stock and again reduce by half, then add the cream and reduce by 1/3, so that you have about 2 cups liquid remaining.
• Pour this liquid into an earthenware or ceramic casserole about 8 inches in diameter with 4 inch sides. Spread half of the potatoes in the bottom of the casserole, cover them with half of the cod and half of the onions, using a slotted spoon to transfer the onions. Scatter half of the olives over the first layer. Repeat the layer with the remaining potatoes, cod, onions, and olives.
• In a small bowl, toss the cheese, bread crumbs, black pepper, and the remaining 2 tablespoons olive oil together, then distribute this mixture evenly over the casserole. Bake for 25 to 30 minutes, or until the top is golden and crisp. If desired, run the dish under a hot broiler briefly to crisp the topping even more. Scatter the parsley over the top and serve directly from the casserole.

ROASTED COD WITH POTATOES AND OLIVES

Steps:

• Preheat the oven to 450ºF.
• On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
• Season generously with salt and pepper.
• Arrange potatoes in a single layer, cut side down.
• Bake, tossing potatoes once, until beginning to brown, about 20 minute.
• Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
• Remove baking sheet from the oven.
• Add the tomatoes and olives to the potatoes; stir to combine.
• Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
• Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
• Transfer the fish and vegetables to a serving platter and serve immediately.

ROAST COD WITH POTATOES, ONIONS, AND OLIVES

Steps:

• Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
• Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.

CRUSHED POTATOES AND OLIVES

Steps:

• Preheat oven 180 C.
• Roughly crush cooked potatoes.
• Toss with remaining ingredients.
• Season well.
• Loosely pack into an ovenproof dish.
• Bake 20 minutes.

BAKED COD WITH ANCHOVIES AND LIME

Steps:

• Preheat the oven to 425°F.
• Place the cod fillets in a glass baking dish and sprinkle with salt and pepper. Top each fillet with 3 lime slices and then with the anchovies, dividing them equally. Sprinkle the fillets with the olives, capers, and rosemary. Drizzle with the olive oil.
• Bake for 18 minutes, or until the fish is cooked through. Serve with lime wedges.

PAN-SEARED HALIBUT WITH OLIVE OIL POTATOES

Steps:

• Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and cook until tender when pierced with a knife. Meanwhile, in a small skillet, combine 1 tablespoon olive oil and 1/2 clove sliced garlic. Sauté over low heat until lightly golden, then add anchovy and 1/4 teaspoon thyme leaves. Transfer to a small food processor and add olives, 1 tablespoon olive oil and 1 teaspoon cold water. Purée until smooth and season to taste with white pepper; set aside.
• When potatoes are tender, drain and put through a food mill or mash them. Return to pot and place over low heat. Stir with a wooden spoon until potatoes start to stick to pot, then slowly add milk, 2 tablespoons olive oil and 1/2 pound butter. Stir until very smooth, then season to taste with salt and pepper. Set aside and keep warm.
• In a medium saucepan, combine remaining 2 tablespoons olive oil with 3 cloves sliced garlic. Sauté over medium heat until garlic is aromatic. Add shallot and sauté until translucent. Stir in peppers, 1 teaspoon salt and sugar. Reduce heat to low, cover and cook for 2 minutes. Add chicken stock and saffron; simmer, partially covered, until peppers are tender, about 8 minutes. Purée in a food processor, blender or with an immersion blender, and pass through a fine sieve. Transfer to a small pan and season with cayenne and salt to taste. Add 2 tablespoons butter and whisk or blend until frothy. Set aside and keep warm.
• Heat oven to 350 degrees. Season halibut fillets with salt and pepper to taste. Place a large ovenproof skillet over medium-high heat and add grapeseed oil. When oil is hot, add fillets presentation-side down. Cook for 1 minute on stove top, then place in oven for 5 minutes. Remove pan from oven and return to stove top on medium heat. Add remaining 1 1/2 tablespoons butter to pan. When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme. Baste fish with butter for 1 minute. Remove fillets from pan when undersides are golden brown.
• To serve, place a large spoonful of potatoes in middle of four wide-rimmed plates or shallow soup bowls. Top with a halibut fillet, seared-side up. Place a spoonful of olive mixture on each fillet. Bring bell pepper emulsion to a boil and whisk until foamy, then pour around potatoes.