Olive Oil Poached Cod
Chef Antonia Lofaso brought her signature California-Mediterranean sensibility to this Tournament of Champions battle against Marcel Vigneron. Working within the randomized constraints of the competition—including the requirement to use a microwave—Antonia demonstrated her refined technique by olive-oil poaching cod to silken perfection. The judges were nearly unanimous in their praise, with one noting the fish 'just gently falls apart' and calling it 'a really well constructed dish.' Nancy Silverton defended the plate when another judge suggested it needed more acid. This recipe honors Antonia's vision while incorporating subtle brightness to satisfy all palates.
- Time: 65 min
Source: Relaxed Recipes
Ingredients
- Prepare the Bourbon Raisins
- Combine golden raisins, bourbon, and warm water in a small bowl. Cover and let s
- Make the Charred Buttermilk Vinaigrette
- Heat a cast iron skillet over high heat until smoking. Toss shallot halves with
- Transfer charred shallots to a microwave-safe bowl, cover tightly with plastic w
- Squeeze softened shallots from their skins into a blender. Add buttermilk, lemon
- With blender running on low, slowly drizzle in olive oil to emulsify. Add honey,
- Poach the Cod
- Pat cod fillets completely dry with paper towels. Season both sides with fine se
- In a deep skillet or sauté pan, combine olive oil, smashed garlic, thyme, bay le
- Gently lower cod fillets into the warm oil. The fish should be mostly submerged.
- Poach gently for 12-15 minutes, until fish is opaque throughout and flakes easil
- Using a fish spatula, carefully transfer cod to a paper towel-lined plate. Let r
- Prepare the Fennel Salad
- Using a mandoline or sharp knife, shave fennel bulb paper-thin. Immediately toss
- Add olive oil, ground coriander, fennel pollen, and a pinch of flaky salt. Toss
- Prepare the Avocado
- Halve avocados and remove pits. Slice each half into thin fans or scoop into que
- Immediately dress with lemon juice to prevent browning and enhance brightness. D
- To Plate
- Spoon a generous pool of charred buttermilk vinaigrette onto each plate, slightl
- Arrange avocado fans or quenelles on the vinaigrette
- Nestle poached cod on and beside the avocado
- Pile fennel salad atop and around the fish
- Scatter bourbon-soaked raisins across the plate—they should be distributed for b
- Finish with a dusting of fennel pollen, reserved lemon zest, fennel fronds, and