Chilled olive-oil poached cod is a great accompaniment to an aioli platter. First, brine the cod to enhance the seasoning. After it is brined, you should let the cod slightly air-dry to form a “pellicle” (a tacky glaze on the outside of the fish that promotes the absorption of flavoring.)

 

Special equipment:

• Candy thermometer

Ingredients

• 1 pound fresh cod

For the Brine:

• 2 cups water
• 1 1/4 tablespoons salt

For Poaching:

• 1 1/2 cups extra-virgin olive oil
• 1 sprig thyme
• 1 garlic clove, smashed
• Fleur de sel
• Cracked pepper

 

Heat the olive oil, thyme and garlic in a heavy-bottomed saucepan to reach 155 F on a candy thermometer. Add the cod (making sure that it is completely submerged) and slow-poach for approximately 15 minutes, keeping the temperature steady. The internal temperature of the cod should reach 130 F. Remove the cod with a slotted spoon, cover and chill. Flake the cod lightly with your fingertips and sprinkle with a bit of fleur de sel and cracked pepper before serving.