Poached Salt Cod With Vegetables And Garlic Mayonnaise Recipes

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POACHED SALT COD



Poached Salt Cod image

Time P2D

Yield Serves 12 (as part of aïoli menu)

Number Of Ingredients 6

4 lb center-cut skinless boneless salt cod, rinsed well
3 quarts water
1 medium onion, halved
3 sprigs fresh thyme
2 bay leaves
1/2 teaspoon whole black peppercorns

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.

POACHED FISH AND VEGETABLES WITH GARLIC MAYONNAISE



Poached Fish And Vegetables With Garlic Mayonnaise image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Salt and pepper
1 pound cod or salmon fillet in a thick slab
4 medium carrots, peeled and in chunks
1 pound fingerling potatoes
3/4 pound green beans, trimmed
1 egg or egg yolk
Dash cayenne
1/4 teaspoon saffron, optional
1 or more cloves garlic, roughly chopped
2 tablespoons fresh lemon juice
1 cup extra virgin olive oil

Steps:

  • Begin poaching the fish and vegetables at least 3 hours before serving. Bring a large pot of water to a boil, and salt it. Meanwhile, place fish in a skillet or saucepan, and cover with water. Add a large pinch of salt, and turn heat to medium high. When water boils, lower heat, simmer fish for 8 to 10 minutes or until a thin-bladed knife inserted into the center meets little resistance. Remove fish with a slotted spoon to a plate, cover loosely, and refrigerate.
  • Add carrots and potatoes to the pot of boiling water. Cook until tender, then remove with slotted spoon. Run under cold water. Refrigerate. Cook beans in the same water. When crisp-tender, drain and plunge beans into a bowl of ice water. Refrigerate.
  • To make aioli, combine egg, cayenne, saffron, garlic, lemon juice and 1/4 cup of the oil in a blender or a food processor. Turn on machine, and begin adding remaining oil in a thin, steady stream. As mixture thickens, add oil a bit faster, blending until emulsion is thick. Taste, adjust seasoning, and chill.
  • Serve fish and vegetables cold, passing aioli at table, along with some crusty bread.

Nutrition Facts : @context http, Calories 726, UnsaturatedFat 46 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1022 milligrams, Sugar 7 grams

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