Cod With Crushed Potatoes And Anchovy Olive Oil Emulsion Recipes

Steps:

• Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
• Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
• Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss potatoes with garlic, rosemary, and 1 tablespoon oil; season generously with salt and pepper. Arrange potatoes in a single layer, cut side down. Bake, tossing potatoes once, until beginning to brown, about 20 minutes.
• Meanwhile, rub fillets with remaining teaspoon oil; season all sides with salt and pepper.
• Remove baking sheet from oven. Add tomatoes and olives to potatoes; stir to combine. Push vegetable mixture to one side; place fillets flat on baking sheet, next to vegetables. Return to oven, and roast until fish is cooked through and potatoes are brown and tender, 15 to 20 minutes. Transfer fish and vegetables to serving platter. Serve immediately, with lemon wedges if desired.

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.

Steps:

• In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Add capers and cook until crisp, about 1 minute. Transfer to a paper-towel-lined plate to drain; set aside.
• In a small skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, picholine olives, and 1 teaspoon anchovy and cook, stirring occasionally, for 2 minutes. Transfer mixture to the jar of a blender, along with chicken stock or water, and blend on medium speed, adding more chicken stock as necessary until smooth; add mustard and blend to combine. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until emulsified; set anchovy mixture aside.
• Place remaining 1 cup olive oil and shallots in a medium skillet over medium heat, whisking shallots constantly until golden brown, about 4 minutes. Drain shallots and let cool. Transfer cooled shallots to a small bowl and add lemon zest, 1 teaspoon chives, and 1/4 of the fried capers; set aside.
• Set a steamer basket over a saucepan of boiling water. Place potatoes in steamer basket; cover and steam until tender, 15 to 20 minutes. Remove potatoes from steamer basket and let cool slightly. Peel and discard skins. Place potato flesh in a medium bowl and add nicoise olives, remaining teaspoon anchovy, and 1/2 teaspoon chives; mash together with a fork. Add remaining 2 to 3 tablespoons of extra-virgin olive oil and mash until potatoes are just crushed; season with salt and cover with plastic to keep warm.
• Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place fish in a steamer basket, skin side up. Cover and place steamer in skillet. Steam until fish is cooked through, 5 to 7 minutes. Peel skin from fish using a fish spatula, and discard. Lightly coat each fillet with some of the reserved anchovy mixture, then cover with shallot mixture. Divide potato mixture evenly between 4 plates and top each with a fillet. Spoon over any remaining anchovy mixture. Garnish with remaining capers and chives; serve immediately.

Steps:

• Preheat the oven to 450°F. In a large skillet cook the onions and the garlic in the olive oil over moderate heat, stirring occasionally, until the mixture is pale golden. While the onion mixture is cooking, in another large skillet heat the vegetable oil over moderately high heat until it is hot but not smoking and in it sauté the potatoes, peeled and cut into 1/4-inch-thick slices, in batches, turning them, for 5 to 8 minutes, or until they are pale golden, transferring them as they are cooked to a bowl. Add the onion mixture to the potatoes with the olives, the rosemary, the parsley, and salt and pepper to taste and combine the mixture well.
• Put the cod in the center of a large shallow baking dish, season it with salt and pepper, and arrange the potato mixture around it. Roast the mixture in the middle of the oven for 20 to 25 minutes, or until the fish just flakes. Flake 2 cups of the cod and reserve it, covered and chilled, for making the cod cannelloni.

Steps:

• Preheat oven 180 C.
• Roughly crush cooked potatoes.
• Toss with remaining ingredients.
• Season well.
• Loosely pack into an ovenproof dish.
• Bake 20 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 C).
• Boil the potatoes until tender.
• Drain.
• While the potatoes are cooking, smear an oven tray with about a tablespoon of the olive oil.
• Lay the fish, skin side down, on the oil and smear another tablespoon of the oil over the flesh of the fish.
• Squeeze over the lemon juice and sprinkle with salt and pepper.
• Bake the fish for 10-15 minutes, until it flakes easily.
• Meanwhile, discard the thick, woody stems from the watercress.
• Put the remaining oil and garlic in the potato cooking pan (the potatoes should have been drained and removed by this point) and heat for a couple minutes.
• Return the hot potatoes to the pot along with the watercress and use a fork to mash.
• You are not aiming for a smooth mash but rather a crushed texture.
• When the fish is cooked, remove from the oven and carefully drain the juices from the pan into the potatoes.
• Season with salt and pepper and give a final stir.
• To serve, put half of the potatoes on a warmed plate and lay the fish over the top.
• You could sprinkle over an extra glug of oil, if you are a real olive oil fan.

Steps:

• Preheat the oven to 425°F.
• Place the cod fillets in a glass baking dish and sprinkle with salt and pepper. Top each fillet with 3 lime slices and then with the anchovies, dividing them equally. Sprinkle the fillets with the olives, capers, and rosemary. Drizzle with the olive oil.
• Bake for 18 minutes, or until the fish is cooked through. Serve with lime wedges.

Steps:

• Preheat the oven to 450ºF.
• On a large rimmed baking sheet, toss the potatoes with the garlic, rosemary, and 1 Tbs oil.
• Season generously with salt and pepper.
• Arrange potatoes in a single layer, cut side down.
• Bake, tossing potatoes once, until beginning to brown, about 20 minute.
• Meanwhile, rub fillets with remaining tsp oil and season all sides with salt and pepper.
• Remove baking sheet from the oven.
• Add the tomatoes and olives to the potatoes; stir to combine.
• Push the vegetable mixture to one side of the baking sheet and place the fillets flat on the baking sheet next to the vegetables.
• Return the baking sheet to the oven and roast until the fish is cooked through and potatoes are brown and tender, about 15-20 minute.
• Transfer the fish and vegetables to a serving platter and serve immediately.