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Poached cod garnished with black rice and almond foam

Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and some species suggested to belong to genus Gadus are not called cod (the Alaska pollock).Cod is popular as a food with a mild flavour and a dense, flaky, white flesh. 

Cod is the common name for the demersal fish genus Gadus, belonging to the family GadidaeCod is also used as part of the common name for a number of other fish species, and some species suggested to belong to genus Gadus are not called cod (the Alaska pollock).Cod is popular as a food with a mild flavour and a dense, flaky, white flesh

Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. In my kitchen, the cod are the prince of the fishes. I really love it and this is the reason of that recipe in the very beginning of the site. Enjoy the cod, enjoy the site!Now, back to us.

Directions

Poaching cod is one of the best ways to show off the flaky flesh of this much-loved fish; the gentle cooking technique helps to keep the flesh moist and succulent while also retaining as many of the fish’s nutrients as possible.


Pascal Aussignac coats the cod in a salt then places it in the fridge for 30 minutes before poaching. This firms up the flesh of the flesh, making it less likely to fall apart while poaching. If salting, make sure that you wash the fish thoroughly before poaching.


I prefer to poach the fish in flavoured almond milk. How? Follow the next steps:

  1. Pour the almond milk into a sauteuse pan and seasoning with lemongrass, thyme flowers and salt
  2. Place over a low heat and warm the almond milk to a gentle simmer. Add the cod and cook it for 5 to 7 minutes depending on the thickness of the fish. At the end, infuse also the basil.
  3. Remove the fish from the milk. Spread it with warm clarified butter. Keep it on the heated place till plating.
  4. How to serve it? In a very simple way: on a black rice shaped as you wish, with milk almond foam, garnished with cherry tomatoes( for acidity) and peas puree.
Any how, the milk can be substituted for fish stock, coconut milk, tomato broth or a white wine sauce.

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