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
Instructions
Combine the cod, water and salt in a non-reactive container (making sure the cod is completely submerged) or tightly-sealed plastic bag. Marinate in the refrigerator for 10 minutes. Remove the cod from the brine, rise, and return to the refrigerator uncovered for 1/2 hour, or until slightly tacky to the touch.
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.
Recipe © copyright Daniel Boulud. Reprinted with permission.
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