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Michael Symon Poached Cod with a Crisp Green Salad

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Poached Cod with a Crisp Green Salad
• 4 fillets cod (skinless, 6 ounces each)
• 1 small head butter lettuce (washed and chopped into small pieces)
• 1 small head escarole (washed and chopped into small pieces)
• 2 scallions (finely sliced)
• 1/2 cup radishes (shaved very thin)
• 1 lemon (juiced)
• 2 tablespoons extra-virgin olive oil
• kosher salt and freshly ground black pepper (to taste)

Classic Court Bouillon
• 2 cups water
• 2 cups dry white wine
• 3 sprigs parsley
• 3 sprigs thyme
• 1 fresh bay leaf
• 1 rib celery (sliced)
• 1 small onion (sliced)
• 2 cloves garlic (smashed)
• 1 teaspoon whole coriander seeds
• 1 teaspoon black peppercorns
• 1 lemon (halved)

Mediterranean Court Bouillon
1/4 cup fennel (sliced)
• 1 tablespoon fennel seed
• 2 pieces orange peel
• 6 olives (mixed)

Asian Court Bouillon
• 4 whole star anise
• 2 pieces orange peel
• 2 cloves garlic
• 4 slices ginger
• 1 tablespoon coriander
• 2 tablespoons soy sauce

Latin Court Bouillon
• 1 fresno chili (split in half)
• 2 pieces lime peel
• 2 tablespoons tequila
• 3 sprigs cilantro
• 1 tablespoon cumin seeds


1 In a medium-sized shallow, high-sided saucepan, add water and wine, season with a pinch of salt, and place over medium heat. Place all of the court bouillon ingredients of choice into a cheese cloth and secure with butcher’s twine. Add the bouquet garnish into the poaching liquid and bring to a light simmer.
2 Meanwhile, season the cod on both sides with salt. To the saucepan, add the cod fillets, being sure not to completely submerge them in the liquid. Cover with a parchment paper round and simmer very gently until the fish is opaque and flakes easily, about 10 minutes.
3 In the meantime, make the salad. In a mixing bowl, combine the lettuces, scallions, radish and lemon juice. Season with salt and pepper then drizzle some olive oil over the top. Gently toss to combine.
4 Serve a piece of cod with some greens on top or on the side.
5 Tip: use a mason jar to make the dressing. Pour the dressing around the side of the salad bowl, then lightly toss with finger tips.

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