Poached Cod With Spinach And Pimiento Cayenne Purees Recipes

POACHED COD WITH SPINACH AND PIMIENTO-CAYENNE PUREES

Steps:

• In a blender purée the pimiento with the cayenne, season the purée with salt, and reserve it in a bowl. In a saucepan cook the spinach with the water clinging to its leaves over moderate heat, covered, until it is wilted, transfer it to the blender, cleaned, or a food processor, and purée it with 2 tablespoons water. In the pan heat the spinach purée with the butter over moderately low heat, stirring occasionally, until the butter is melted and keep the purée warm, covered.
• In a heavy saucepan large enough to hold the cod in one layer combine the cod with enough salted cold water to cover it by 1 inch, bring the water to a simmer, and in it poach the cod, covered, at a bare simmer for 5 to 6 minutes, or until it is just flakes. Divide the spinach purée between 2 plates, spoon dollops of the pimiento purée onto the spinach purée, and swirl them decoratively into the spinach purée. Transfer the cod with a slotted spatula onto the purées.

OLIVE OIL-POACHED COD

Steps:

• For the poached cod: Pat the cod dry with a paper towel, sprinkle it with salt and black pepper and let sit at room temperature for 5 minutes.
• Heat a deep medium nonstick or enamel skillet over medium-high heat. Add the coriander seeds and pink peppercorns and cook until fragrant, about 1 minute. Slowly add the olive oil and bring the oil to 180 degrees F. Carefully add the cod to the oil. The cod should be fully submerged; if it's not, gently flip the fillets halfway through cooking, or add more oil to the skillet. Cook until the cod is opaque, 8 to 10 minutes.
• Meanwhile, for the dressing: Combine the creme fraiche, buttermilk, vinegar, cilantro and peppercorns in a blender and puree. Add salt to taste.
• For the avocado salad: Combine the avocado, radishes, shallot and teardrop peppers in a medium bowl. Sprinkle with a pinch of salt and a splash of champagne vinegar and toss gently; stir in the cilantro.
• Using a fish spatula, transfer the cod to a paper towel-lined plate. Place 1 piece of cod in the center of each of serving plates. Tuck the avocado salad next to the cod. Drizzle the salad with dressing and top with the crushed fried onions.