WEEKDAYS 1e|12c|p

Poached Cod with a Crisp Green Salad

Michael Symon
Servings: 4
15 to 30 min
Part 1 of 2

This poached cod dish is a great recipe to add to your repertoire!

  • Ingredients
  • step-by-step directions
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
  • 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. 
  • 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.
  • 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.
  • Serve a piece of cod with some greens on top or on the side.
  • 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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