Herb-Crusted Cod Fillet and Poached Salt Cod

Directions Print

FOR THE HERB CRUST

1. In deep fryer heated to 350 degrees, fry parsley and basil for 20 seconds.
2. 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

1. 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.
2. Bring to a boil and reduce heat to low. Simmer gently, stirring periodically for 15 minutes.
3. 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

1. 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.
2. 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

1. Rinse excess salt off salt cod. Place in a water bath and chill for at least 8 hours, changing water four times. Drain cod.
2. 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.
3. 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

1. Blanch baby carrots in salted boiling water until tender. Set in an ice bath to stop the cooking.
2. Using the same boiling water, follow the same process with the cauliflower florets, blanching any purple ones separately to prevent discoloration.
3. Blanch Brussels sprout leaves for 5 seconds and immediately set in an ice bath.
4. 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

1. 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.
2. 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.
3. 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.