Black Cod Poached in Olive Oil & Tomato Mint Salad

Black Cod Poached in Olive Oil & Tomato Mint Salad
by Chef Edward Brown, eightyone restaurant 

View a print ready page. For the Fish: 1½ lbs. Boneless, skinless, Black Cod, divided into 4 equal portions (can substitute halibut as well) 1 Qt Excellent quality olive oil (can be saved for re-use, refrigerated)   Salt (preferably Fleur de Sel) & Fresh Ground Black Pepper   Instructions: 1.  In a medium non reactive sauce pan, heat oil to medium (approx. 120 degrees F.) 2.  Submerge fish into oil, leave on low fire for 2 minutes, remove and let rest in oil until done (approx. 7 minutes) 3.  Remove from oil season with Salt & Pepper For the Soybeans: 2 Tbls. Olive Oil 1 ea. Medium shallot, peeled, roughly chopped 1 ea. Small clove garlic, peeled, minced 1 leaf Fresh Mint 1½ Cups Fresh frozen soybeans (ready to use) 2/3 Cup Light Chicken stock or water   Instructions: 1.  In a medium non reactive saucepan heat Oil on medium flame 2.  Add shallots, garlic cook gently without coloring approx. 2 minutes 3.  Add Soybeans and Stock or Water, simmer 3 min. then remove 4.  Pour entire contents into blender, add mint and puree until completely smooth 5.  Return puree back to saucepan and season with Sea Salt & Fresh Black Pepper For the Tomatoes: 2 Tbls. Olive Oil ½ Pint Red Grape or Teardrop or Cherry Tomatoes cut in eighths ½ Pint Yellow Grape or Teardrop or Cherry Tomatoes cut in eighths 16 ea. Picked leaves of fresh mint coarsely ripped by hand 2 Tbls. Excellent Quality Olive Oil 1/8 tsp. Red Chili Flakes   Sea Salt & Freshly Ground Pepper   Instructions: 1.  Combine all ingredients For the Assembly: 1.  Equally divide the puree in the center of 4 plates 2.  Place fish on each mound of puree, drizzle some of the excess oil around 3.  Place ¼ of the tomato mixture on top of each portion of fish

Zabar's Recommends: Mauviel Copper and Stainless Steel Open Sauce Pan 2.5ltr     Zabar's Spices-Chipotle Flakes