Poached Salt Cod With Vegetables And Garlic Mayonnaise Recipes
POACHED FISH AND VEGETABLES WITH GARLIC MAYONNAISE
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
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
POACHED SALT COD
Time P2D
Yield Serves 12 (as part of aïoli menu)
Number Of Ingredients 6
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.
BAKED COD WITH BOURSIN HERB CHEESE
Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It's an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter.
Provided by PJ's kitchen
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
- Bake, uncovered, in preheated oven for 25 minutes.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 7.6 g, Cholesterol 148.2 mg, Fat 21.1 g, Fiber 0.8 g, Protein 45 g, SaturatedFat 12.9 g, Sodium 870.8 mg, Sugar 4.9 g
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