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Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring a medium saucepan of water to a boil. Add a pinch of salt and the shallots. Cook until tender, about 10 minutes. Drain; set aside.

  • In a medium saucepan, combine the oil and garlic. Cook over medium-low heat for 30 minutes. Remove garlic; set aside to cool. When the garlic is cool enough to handle, peel, discarding skins. Transfer garlic to a mortar. Using a pestle, mash to a paste. Add milk, and combine. Season with salt; set aside.

  • To the garlic oil, add the mushroom stems, and lemon zest; cook for 10 minutes. Add reserved bones and skin, cook, over low heat, for 10 minutes. Strain through a fine mesh sieve into a clean saucepan; discard solids.

  • Season the cod with salt, and add to the oil. Cook, over very low heat, until just opaque, 9 to 12 minutes. Carefully, transfer cod to a heatproof bowl. Add about 1/2 cup of the cooking oil, rotate bowl for about 15 seconds to emulsify oil; set aside.

  • In a large skillet, heat 2 tablespoons of the cooking oil over medium-high heat. Add reserved shallots, asparagus, and mushroom caps. Cook until just heated through. Season with salt.

  • Evenly divide garlic puree between 4 shallow bowls. Top each with a cod fillet. Drizzle with a little of the emulsified oil. Garnish with vegetables, and a few chives; serve immediately.


Reviews (1)

Rating: Unrated
Not sure I understand #4 in the directions. After adding 1/2 cup of the cooking oil to the bowl with the fish in it, you "rotate the bowl to emulsify the oil". What is being emulsified with the oil? If it is just the cooking oil what is there to emulsify? Is something missing from the recipe here, or am I just not getting it? Can you explain this further?