Herb-Crusted Cod Fillet and Lemon–Olive Oil Poached Salt Cod

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CHEF NORA GALDIANO
SYSCO CENTRAL FLORIDA
SERVES 4

 

Ingredients:
HERB CRUST
¼ cup Italian parsley
3 large basil leaves
½ cup panko bread crumbs
2 Tbsp. Arrezzio Imperial olive oil blend
2 Tbsp. Arrezzio Imperial grated Parmesan cheese
Pinch kosher salt
TOMATO COULIS
1 Tbsp. Arrezzio Imperial olive oil blend
3 tomatoes, cored, blanched, peeled and seeded—juices reserved
3 cloves garlic, sliced
1 tsp. Sysco Classic tomato paste
½ tsp. Sysco Classic sugar
1 tsp. fresh oregano, chopped Kosher salt to taste
4-6 oz. Portico Atlantic cod fillets
1 egg white
¼ tsp. Dijon mustard
4 baby carrots, cut on the bias
8 cauliflower florets
8   Brussels sprout leaves
4   2-oz. portions salt cod
¼ cup Arrezzio Imperial olive oil blend
4 cloves garlic, sliced
¼ cup shallots, sliced into rings
4 mini assorted sweet peppers, cut into rings
¼   cup lemon juice
½ cup Sysco Imperial chicken stock
2 sprigs fresh thyme
YUKON GOLD POTATO PURÉE
1 lb. Yukon Gold potatoes, peeled and cut into ½-inch slices
1  tsp. salt
1 Tbsp. Wholesome Farms butter
¼ cup Wholesome Farms heavy cream, warm Kosher salt to taste

 

Directions:
FOR THE HERB CRUST
In deepfryer heated to 350 degrees, fry parsley and basil for 20 seconds. In a small food processor, combine bread crumbs, fried herbs, olive oil, cheese and salt. Process until herbs are wellincorporated with the bread crumbs and color is green. Set aside.
FOR THE TOMATO COULIS
In a small pot, warm olive oil. Add garlic, but don’t let it take on color. Add tomato paste, chopped tomatoes, reserved juices and sugar. Bring to a boil and reduce heat to low. Simmer gently, stirring periodically for 15 minutes. Add oregano and salt to taste, and cook for one minute longer. Transfer to a blender and purée until smooth. Set aside warmed.
FOR THE POTATO PURÉE
Place potatoes in a small pot with water to cover. Add salt and bring to a boil. Reduce heat to low and simmer for 15 minutes until cooked through. Drain potatoes and transfer to a blender. Add butter and warm heavy cream and process until puréed. Add more cream to adjust consistency, taste for seasoning and set aside warmed.
FOR THE SALT COD
Rinse excess salt off salt cod. Place in a water bath and chill for at least 8 hours, changing water four times. Drain cod. In a nonstick pan, warm olive oil over medium heat. Add garlic and shallots and sauté for 1 minute. Add sweet pepper, lemon juice, chicken stock and thyme. In a shallow pot with a lid, bring poaching liquid to 155 degrees. Add salt cod pieces, cover and gently poach for 2 minutes on each side. Remove from heat and keep warm.
FOR THE VEGETABLES
Blanch baby carrots in salted boiling water until tender. Set in an ice bath to stop the cooking. Using the same boiling water, follow the same process with the cauliflower florets, blanching any purple ones separately to prevent discoloration. Blanch Brussels sprout leaves for 5 seconds and immediately set in an ice bath.
Drain all vegetables. When ready to plate, warm vegetables (purple cauliflower in a separate pan) in olive oil and season to taste.
FOR THE HERB- CRUSTED COD FILLETS
Combine egg white and Dijon mustard. Beat slightly until Dijon is thoroughly incorporated. Blot excess moisture on cod fillets. Lightly season with salt and pepper. In a hot, oiled sauté pan, sear both sides of the fish, presentationside first. Place on a paper towellined plate. Brush top of fillets with the egg white and Dijon mixture and carefully top with the herb crust. Transfer to a halfsheet pan and bake in a 350 degree convection oven for about 5 minutes or until internal temperature reaches 135 degrees.