Poached Salt Cod Food

POACHED SALT COD

Steps:

• Divide cod between 2 large bowls and cover with cold water by 2 inches. Soak cod, chilled, changing water 3 times a day, up to 3 days (see note below). Refrigerate until ready to use.
• Drain cod and transfer to a 6- to 8-quart pot with water, onion, thyme, bay leaves, and peppercorns. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
• Gently transfer cod with a slotted spoon to a platter, discarding cooking liquid and seasonings. Serve warm or at room temperature.

OLIVE OIL-POACHED COD

Steps:

• For the poached cod: Pat the cod dry with a paper towel, sprinkle it with salt and black pepper and let sit at room temperature for 5 minutes.
• Heat a deep medium nonstick or enamel skillet over medium-high heat. Add the coriander seeds and pink peppercorns and cook until fragrant, about 1 minute. Slowly add the olive oil and bring the oil to 180 degrees F. Carefully add the cod to the oil. The cod should be fully submerged; if it's not, gently flip the fillets halfway through cooking, or add more oil to the skillet. Cook until the cod is opaque, 8 to 10 minutes.
• Meanwhile, for the dressing: Combine the creme fraiche, buttermilk, vinegar, cilantro and peppercorns in a blender and puree. Add salt to taste.
• For the avocado salad: Combine the avocado, radishes, shallot and teardrop peppers in a medium bowl. Sprinkle with a pinch of salt and a splash of champagne vinegar and toss gently; stir in the cilantro.
• Using a fish spatula, transfer the cod to a paper towel-lined plate. Place 1 piece of cod in the center of each of serving plates. Tuck the avocado salad next to the cod. Drizzle the salad with dressing and top with the crushed fried onions.

MORUE A L'ANGLAISE (COD FILLETS POACHED IN MILK)

Steps:

• Cut each fillet crosswise into two pieces. Using a pair of pliers, pull out any bones that may be left.
• Arrange the pieces skin side down in a skillet large enough to hold them in one layer. Add water to barely cover, milk, bay leaf, onion, thyme, salt and peppercorns.
• Bring to a boil and let simmer five to seven minutes or until fish is done. The thicker the fish, the more time it takes to cook. Do not overcook. Serve with egg sauce.

POACHED COD WITH LEMON-PARSLEY SAUCE

Steps:

• Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
• At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
• Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
• Spoon the sauce over the fish. Serve immediately.

POACHED COD WITH POTATOES AND LEEKS

Steps:

• Place potatoes in a medium pot and add cold water to cover by 1"; season with salt and bring to a boil. Reduce heat and simmer until fork-tender, 15-20 minutes. Drain, reserving 1/4 cup cooking liquid. Return potatoes to pot; add 2 Tbsp. cooking liquid and 2 Tbsp. oil and lightly mash. Season with salt. Keep potatoes warm over low heat until ready to serve.
• Combine leeks, thyme, garlic, and milk in a medium wide saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks are just beginning to soften, 6-8 minutes. Gently slide cod into infused milk and poach until flesh is cooked through and beginning to flake, 7-9 minutes (adjust heat as needed to maintain a low simmer; thicker pieces of fish will take longer to cook).
• Divide warm potatoes, leeks, and cod among shallow bowls. Spoon some poaching liquid over each. Drizzle with oil; season with pepper.