This recipe was created for our healthcare market. It is a healthy plate of protein, with low sodium and delicious flavours.
Serving: 50 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
Poached Cod
6 L Sodium-reduced vegetable broth (24 cups)
250 mL Lemon juice (1 cup)
12 sprigs Fresh thyme, finely chopped
12 sprigs Fresh rosemary, finely chopped
56 g Garlic cloves (12 cloves)
12 Bay leaves
20 g Peppercorns
50 fillets Toppits Blue Cod Fillets, Skinless and Boneless, 4 oz
Crispy Potatoes
5.5 kg Baby potatoes, halved
250 mL Olive oil (1 cup)
56 g Garlic cloves, minced (12 cloves)
15 mL Salt and pepper (1 tbsp)
Salad
375 mL Olive oil (1 1/2 cup)
175 mL Red wine vinegar (3/4 cup)
150 g Shallots, minced (5 shallots)
60 mL Dijon mustard (1/4 cup)
15 mL Salt and pepper (1 tbsp)
2.4 kg Cherry tomatoes, halved (12 cups, 3L)
480 g Arugula (16 cups)
60 g Capers (1/2 cup)
45 g Fresh chives, finely chopped (1 cup + 1 1/2 tsp)
Directions:
Poached Cod: In stockpot or steam kettle, combine broth, lemon juice, thyme, rosemary, garlic, bay leaves and peppercorns; bring to boil. Reduce heat to low simmer. Poach fish fillets for 8 to 10 minutes or until fish is just cooked through. Using slotted spoon, carefully transfer fish to paper towels to remove excess moisture. Hold for service.
Crispy Potatoes: Preheat oven to 425˚F (220˚C). Toss together potatoes, oil, garlic, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 25 to 30 minutes or until golden brown and crispy.
Salad: Whisk together oil, vinegar, shallots, mustard, salt and pepper; toss with potatoes, tomatoes, arugula and capers. Hold for service.
For each serving, plate 1 cup/250 mL/150 g salad. Top with 4 oz fish. Garnish with scant teaspoonful of chives.
Tip: For extra-crispy potatoes, use a convection oven.