CookEat Recipe
Codfish Whitney
Poached cod with Parisian potato balls in a lemon-yolk sauce, finished with bacon and heart-shaped croutons.
Method
Steps
Step 1
For the marinade, mix one small sliced white onion, three chopped parsley roots, half a lemon sliced, two cloves, one crushed bay leaf, half a teaspoon ground thyme, one teaspoon whole black peppercorns, one teaspoon allspice, three tablespoons vinegar, one tablespoon salt and one quart cold potable water. Use three fresh raw Atlantic cod crosscut steaks, each one inch thick. Lay them in a snug food-safe vessel where the mixture covers them, cover and marinate for six hours in the refrigerator at 40°F or colder.
Step 2
Preheat a conventional oven to 200°C. Take six thin slices of plain sandwich bread, trim off the crusts and cut small heart shapes, making them small enough to obtain the twelve needed for the dish. Lay them on a baking tray, drip a little clarified butter over them and bake for four minutes as a first check, continuing until golden. Reserve twelve actual finished hearts for serving.
Step 3
Cut six thin slices raw bacon crosswise. Arrange on a broiler according to the appliance instructions and broil for two minutes on each side as a guide, continuing until fully cooked and crisp. Transfer to a clean warm dish and keep briefly hot at 140°F or above.
Step 4
Drain the cod and discard the used marinade. In a fish kettle or wide saucepan, put the separate one sliced onion, one sliced carrot, separate two parsley roots, one thyme sprig, separate two bay leaves and separate two cloves. Lay the cod over the vegetables. Add half a gill white wine and enough separate cold water just to cover. Season with one heavy teaspoon salt, half a teaspoon pepper and the separate one tablespoon vinegar. Cover, bring to a boil and simmer gently for thirty minutes as a guide, continuing as needed until the thickest fish flesh away from bone reaches 70°C for two minutes. Carefully lift the cod onto a clean warm dish and keep covered and briefly hot at 140°F or above. Strain half an actual gill of its cooking liquor for the sauce and keep it hot.
Step 5
Peel the three large raw potatoes. Scoop out all the small balls possible with a Parisian potato scoop. Boil them in a separate pan of salted water for fifteen minutes as a guide, until tender, then drain.
Step 6
Heat the separate one tablespoon clarified butter in a small saucepan. Stir in the one tablespoon flour until thoroughly heated, then add one and a half gills hot water and the measured half gill strained fish cooking liquor. Mix thoroughly and boil for five minutes, stirring.
Step 7
Season the sauce with two saltspoons salt and one saltspoon cayenne. Separate the yolk from one commercially pasteurized intact shell egg and stir it into the sauce with the juice of the separate quarter lemon. Stir gently over low heat until thickened and at least 160°F, without letting it boil. Strain through clean food-safe cheesecloth into another saucepan. Add the drained potato balls and heat gently for three minutes as a guide, mixing carefully and keeping the sauce below a boil.
Step 8
Dress the hot cod on a hot serving dish and pour the potato sauce over. Arrange the twelve finished heart-shaped croutons around the fish, sprinkle with a very little chopped parsley and lay the six broiled bacon slices over the dish. Serve promptly, removing fish bones carefully when eating.
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