Olive Oil Poached Cod With Cauliflower Couscous Recipe 45

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.

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add cauliflower and boil until beginning to soften but still resistant when pierced, about 3 minutes. Strain cauliflower and toss dry. In a food processor, pulse cauliflower until it resembles fluffy couscous. In a large bowl, whisk together sesame seeds, paprika, lemon zest, half the juice or the lemon, garlic, and 1/4 cup olive oil. Season with salt to taste and adjust other seasonings as needed. Fold in cauliflower couscous until evenly dressed. Add more salt, oil, or lemon to taste. Season cod liberally on both sides with salt. Pour remaining olive oil into a medium heavy pot over low heat. Once hot but not bubbling or once it has reached 135°F, slide in cod fillets and make sure they are just covered in oil, working in batches if necessary to avoid overcrowding. Gently poach cod, keeping the temperature steady, until it offers no resistance when pierced, about 6 minutes. If white albumin leeches out, immediately and gently lift fish out with a fish spatula. Blot cod dry on paper towels. Toss chives and mint into couscous. To serve, distribute couscous among 4 plates and place one cod fillet over each helping.

Steps:

• Heat oven to 450 degrees. Cover a baking sheet with aluminum foil and add the bell peppers and poblano pepper whole, and the onion wedges. Salt well and roast, turning every 10 minutes, until peppers collapse and are dark brown or black on at least half of their surfaces, 30 to 35 minutes.
• Set onions aside. Put peppers in a bowl, cover with plastic wrap and let stand for at least 20 minutes. Reserve liquor that accumulates in bowl and slice peppers open over the bowl to catch any more. Remove skins, stems and seeds from peppers. (Avoid doing this under running water, because it removes some of the smoky flavor.)
• In a food processor or blender, purée peppers and onions to yield 1 cup, season to taste and set aside.
• Salt the cod generously and allow to stand for at least 5 or up to 20 minutes. In an enameled or nonstick pan, heat oil over medium heat until just warm. Reduce heat to medium low, slide cod into olive oil, cover the pan tightly and cook until cod just begins to flake, about 6 to 8 minutes.
• Brush or dab a line of pepper purée on each of 4 plates, place a piece of cod over each line, drizzle first with olive oil from the cooking pan, then with pepper liquor.

Steps:

• For the sauce: Add 1/4 cup olive oil and the garlic to a large Dutch oven over medium heat and cook until the garlic is aromatic, about 2 minutes. (Make sure not to overcook the garlic, as there should be no color.) Add the red pepper flakes, then the crushed tomatoes and the remaining 1/4 cup olive oil and bring to a simmer. Add the olives and capers and cook, stirring occasionally, until the sauce thickens and the water reduces from the top, about 12 minutes. Season with salt and pepper, then add the rosemary sprigs and allow to steep.
• For the caramelized shallots: Meanwhile, heat the butter and oil in a 12-inch saute pan over medium-low heat. Add the shallots, sugar and salt and cook, stirring occasionally, until the shallots are caramelized, 8 to 10 minutes. Set aside.
• For the cod: Heat the oil, garlic and basil in a 14-inch saute pan to 120 degrees F and cook until the garlic is golden brown and the basil has started to wilt. Discard the garlic and basil (they have done their job and seasoned the oil).
• Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until the fillets turn cloudy white and are firm to the touch with a slight bounce, about 8 to 9 minutes. Remove from the oil with a slotted spatula and drain on a paper towel-lined plate.
• For serving: Lightly toast the pine nuts in a small saucepan over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Toss together with the basil, parsley, oil and a pinch of salt in a small bowl.
• Spoon the sauce onto a large platter and nestle the fish on top. Top each filet with a spoonful of caramelized shallots, then sprinkle the pine nut mixture over the fish.