In this virtuoso dish, Chef Nora Galdiano plates a seared, herb-crusted cod fillet next to salt cod that is poached in a combination of lemon and herbs. To this she adds a delicate touch of color and flavor with a tomato coulis and Yukon potato purée.
YUKON GOLD POTATO PURÉE
FOR THE HERB CRUST
- In deep fryer 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 well-incorporated 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, presentation-side first. Place on a paper towel-lined plate. Brush top of fillets with the egg white and Dijon mixture and carefully top with the herb crust.
- Transfer to a half-sheet pan and bake in a 350 degree convection oven for about 5 minutes or until internal temperature reaches 135 degrees.