Olive Oil Poached Cod with Beets, Sunchoke Puree

Share on FacebookPin on PinterestGoogle+Tweet about this on TwitterEmail to someone

olive-oil-poached-cod-with-beets-sunchoke-puree

Olive Oil Poached Cod with Beets, Sunchoke Puree

An elegant yet super easy dinner is cod poached low-and-slow in olive oil, served with a delicious sunchoke (Jerusalem artichoke) puree, spiralized cooked beets and roasted asparagus spears. Poaching produces the most tender results, with a flaky, soft fish full of flavor. Alternatively to using olive oil, you can poach cod in chicken or vegetable stock. The spiralizer is a great piece of equipment to have in your kitchen, as it makes noodle-like strips out of beets, zucchinis, potatoes, carrots and other delicious vegetables. I cooked the beets the night before in salted water, removed the skin with paper towels (wear gloves to keep your hands clean) and twirled them into beautiful, jewel-toned strings. Roasted asparagus, which is totally optional in this dish, is drizzled with oil and your favorite spices and quickly roasts at 425F for 8-10 minutes. To serve, use bowl plates, scoop enough of that delicious sunchoke puree into each plate, place beets on the side and top with fish. If serving, add asparagus spears to each plate. Sprinkle everything with mildly spicy red pepper (such as Aleppo), and top the fish with an herb salad of whole parsley leaves mixed with olive oil and seasoned with salt and pepper. Enjoy!

olive-oil-poached-cod-with-beets-sunchoke-puree-ingredients

Ingredients: cod fillets, sunchokes, potatoes, beets, lemon, garlic, thyme, asparagus (optional), parsley, salt, freshly ground black peper,   red peper flakes, mildly spicy red peper (Aleppo, Harissa Spice).

olive-oil-poached-cod-with-beets-sunchoke-puree-season-fisholive-oil-poached-cod-with-beets-sunchoke-puree-seasoning-fish

For the fish: Preheat oven to 250 F. Pat the fish dry with paper towels. Season fillets with salt and pepper generously and let stand for 20 minutes at room temperature.

olive-oil-poached-cod-with-beets-sunchoke-puree-slice-lemon

Cut lemon into thin slices.

olive-oil-poached-cod-with-beets-sunchoke-puree-place-fish-into-pot

Arrange lemon slices on the bottom of a small pot that will fit your fillets, place fish on top.

olive-oil-poached-cod-with-beets-sunchoke-puree-add-garlic-thymeolive-oil-poached-cod-with-beets-sunchoke-puree-add-olive-oil

Add garlic cloves, thyme sprigs and bay leaf. Pour enough olive oil to cover the fish completely; you might need a little more olive oil than 2 cups (it will depend on the size/depth of your pot).

olive-oil-poached-cod-with-beets-sunchoke-puree-add-red-pepper-flakes

Sprinkle red pepper flakes on top. Bake for 30 minutes or until the fish is opaque and cooked through.

olive-oil-poached-cod-with-beets-sunchoke-puree-peel-sunchokesolive-oil-poached-cod-with-beets-sunchoke-puree-cut-sunchokes-in-half

Peel sunchokes, cut them in half and put them into a pot with cold water (it will prevent them from browning).

olive-oil-poached-cod-with-beets-sunchoke-puree-add-potatoes

Peel and dice the potatoes, add to sunchokes.

olive-oil-poached-cod-with-beets-sunchoke-puree-made-puree

To make puree: Season the water generously and bring to a boil. Boil for 10-12 minutes, check for doneness by inserting a knife into sunchokes and potatoes. Once cooked, transfer potatoes and sunchokes with a slotted spoon into a blender or food processor, add butter and garlic powder. Blend until emulsified, check for seasoning.

olive-oil-poached-cod-with-beets-sunchoke-puree-peel-beetsolive-oil-poached-cod-with-beets-sunchoke-puree-peeled-beet

To cook beets: Wash beets and place them into a pot of cold water, season the water generously. Bring to a boil, lower the heat and simmer for 1 hour. Check for doneness by inserting knife into beets, there should be no resistance. If beets still feel hard inside, cook them for another 20 minutes or so. Take them out and let cool slightly. Peel the skin off with paper towels.

olive-oil-poached-cod-with-beets-sunchoke-puree-use-spiralizer-machine

Cut off beets’ stem end and secure beet, one at a time, into a spiralizer machine. Spiralize using the smallest blade.

olive-oil-poached-cod-with-beets-sunchoke-puree-beet-pasta

Transfer beet noodles into a bowl, drizzle with olive oil, and season with salt and mildly spicy red pepper.

olive-oil-poached-cod-with-beets-sunchoke-puree-peeling-asparagus-spears

To roast asparagus: This is totally optional, but I love love roasting asparagus spears with a little oil and my favorite seasonings. Cut off 2-inches of asparagus bottom. Peel half of the spears with vegetable peeler.

olive-oil-poached-cod-with-beets-sunchoke-puree-place-asparagus-on-baking-sheet

Place spears onto a baking dish, drizzle lightly with olive oil, season generously with coarse salt and mildly spicy red pepper such as Aleppo or Harissa Spice. Roast at 425F for 8-10 mites, depending on asparagus spears' thickness.

olive-oil-poached-cod-with-beets-sunchoke-puree-start-assembling

Have all your ingredients ready, in one place. 

olive-oil-poached-cod-with-beets-sunchoke-puree-place-puree-beets-into-plate

Smear the bottom of each plate with sunchoke puree, top with beet noodles on one side.

olive-oil-poached-cod-with-beets-sunchoke-puree-place-fish-on-top

Top with fish. Sprinkle each plate with mildly spicy red pepper of your choice and if desired, top the fish with fresh herb salad- parsley leaves mixed with olive oil, seasoned with salt and pepper. Serve right away!

olive-oil-poached-cod-with-beets-sunchoke-puree

olive-oil-poached-cod-with-beets-sunchoke-puree

Bon Appétit!
Svitlana

Olive Oil Poached Cod with Beets, Sunchoke Puree

recipe details

Serves 4

Ingredients

For the fish
  • 4 x 6 oz. cod fillets
  • Approximately 2 cups olive oil (inexpensive kind)
  • 1 lemon, sliced
  • 3 garlic cloves, smashed
  • 3 thyme sprigs
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes
  • Salt and freshly ground black pepper
For the beets 
  • 2 large beets
  • Salt
For the Sunchoke Puree 
  • 1 ½ pound sunchokes, peeled, cut in half
  • ½ pound Yukon Gold potatoes, peeled, cubed
  • 1 tablespoon butter
  • ½ teaspoon garlic powder
  • Pinch of nutmeg
  • Salt and freshly ground white pepper
Optional  
  • Roasted asparagus, cut 2-inches of its base, shave spears with vegetable peeler
  • Herb salad- handful of parsley leaves, left whole, drizzle with olive oil, seasoned with salt, pepper
 

Directions

 
  1. For the fish: Preheat oven to 250 F. Pat the fish dry with paper towels. Season fillets with salt and pepper generously and let stand for 20 minutes at room temperature. Arrange lemon slices on the bottom of a small pot that will fit your fillets, place fish on top. Add garlic cloves, thyme sprigs and bay leaf. Pour enough olive oil to cover the fish completely; you might need a little more olive oil than 2 cups (it will depend on the size/depth of your pot). Sprinkle red pepper flakes on top. Bake for 30 minutes or until the fish is opaque and cooked through.
  2. To make puree: Place sunchokes and potatoes into a pot with cold water. Season generously and bring to a boil. Boil for 10-12 minutes, check for doneness by inserting a knife into sunchokes and potatoes. Once cooked, transfer potatoes and sunchokes with a slotted spoon into a blender or food processor, add butter and garlic powder. Blend until emulsified, check for seasoning.
  3. To cook beets: Wash beets and place them into a pot of cold water, season the water generously. Bring to a boil, lower the heat and simmer for 1 hour. Check for doneness by inserting knife into beets, there should be no resistance. If beets still feel hard inside, cook them for another 20 minutes or so. Take them out and let cool slightly. Peel the skin off with paper towels. Cut off beets’ stem end and secure beet, one at a time, into a spiralizer machine. Spiralize using the smallest blade. Transfer beet noodles into a bowl, drizzle with olive oil, and season with salt and mildly spicy red pepper.
  4. To assemble: Smear the bottom of each plate with sunchoke puree, top with beet noodles on one side, top with fish. Sprinkle each plate with mildly spicy red pepper of your choice and if desired, top the fish with fresh herb salad- parsley leaves mixed with olive oil. In addition to, make roasted asparagus by simply roasting it for 8-10 minutes in 425F oven.
       

share your thoughts

Leave a Reply