Curry Poached Cod w/Green Pesto

Ingredients

• 6 oz Cod Fillet 8-16 Ounce Alaskan
• 1/2 tsp Curry Powder
• 4 oz Milk Coconut
• 2 oz Creamer Half & Half, Ultra High Temperature
• 2 tsp Salt Coarse Kosher Box, divided
• 1/8 oz Pepper Bell Red Medium, sliced thin
• 1/8 oz Carrot Jumbo #2 Fresh Import
• 1/2 tsp Vinegar Red Wine
• 1/8 tsp Coriander Ground
• 1/8 oz Basil Fresh
• 1/8 oz Arugula Wild Fresh
• 1/8 oz Parsley Italian Fresh
• 1/8 Ea Cilantro Bunched Fresh
• 1/2 oz Oil Olive Extra Virgin

Preparation

1. Pre-heat an oven to 375°F. In a medium hot sauté pan add the coconut milk, curry, coriander and half and half; bring to a simmer.
2. Season the cod with 1 tsp of kosher salt and set into the cream mixture. Let it simmer slowly for about 5 minutes then turn the fish over. Add the red pepper. Meanwhile peel the carrot in long strips and toss in the vinegar and set in the refrigerator.
3. Place all the greens into a blender and add the oil and remaining salt and blend. Place the cream mixture into the bottom of a plate or bowl. Top with the fish and red pepper.
4. Top the fish off with the pesto and drizzle the remaining oil onto the cream mixtures. Garnish the fish with the carrot on the side.

• Servings: 1
• Type: Lunch, Dinner
• Categories: Recipes, VOL 6 - ISSUE 2 • SPRING 2018
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