Ingredients
- Cape Cod Marinade:
- 12 oz. 12 oz. orange juice concentrate
- 5 oz. 5 oz. water
- 2 oz. 2 oz. parsley stems, chopped
- 4 oz. 4 oz. vegetable oil
- 1 Tbsp. 1 Tbsp. garlic, fresh, minced
- 4 tsp. 4 tsp. Kosher salt
- Poached Alaska Cod:
- 4 lbs. 4 lbs. Alaska Cod fillets, 4 to 5 oz. ea.
- 24 oz. 24 oz. Cape Cod Marinade
- Cranberry-Orange Salad:
- 16 oz. 16 oz. oranges, peeled, segmented
- 10 oz. 10 oz. cranberries, dried
- 6 oz. 6 oz. fennel, shaved
- 4 oz. 4 oz. arugula
- 1/2 cup 1/2 cup dill, fresh
- Cranberry Vinaigrette:
- 4 1/2 oz. 4 1/2 oz. vegetable oil
- 3 oz. 3 oz. cranberry juice concentrate
- 2 oz. 2 oz. rice vinegar
- 2 oz. 2 oz. cranberries, frozen
- 1/2 oz. 1/2 oz. ginger, fresh, minced
- Kosher salt, to taste
- Assembly:
- 1 ea. 1 ea. poached Alaska Cod fillet
- 1 ea. 1 ea. brioche bun
- 3 oz. 3 oz. Cranberry-Orange Salad
- 1 oz. 1 oz. Cranberry Vinaigrette
Servings:
Units:
Instructions
- Cape Cod Marinade:
- Combine all ingredients in a food processor. Pulse to finely chop parsley. Run food processor for an additional 30 seconds to combine.
- Yield: approx. 24 oz.
- Poached Alaska Cod:
- Place cod fillets in a plastic bag or hotel pan. Pour marinade over fish and refrigerate.
- After 2 to 12 hours, drain cod. Reserve marinade.
- Place cod fillets in a single layer in 2 baking or hotel pan(s).
- Pour enough marinade over fish to just cover, adding water or white wine if necessary.
- Poach cod for 8 minutes, or until internal temperature reaches 145F.
- Gently remove fish from baking pan(s) and place on a sheet pan to cool. Refrigerate. Discard poaching liquid.
- Cranberry-Orange Salad:
- Combine all ingredients in a large stainless steel bowl. Toss to combine. Refrigerate. Yield: approx. 36 oz.
- Cranberry Vinaigrette:
- Combine all ingredients in a blender. Pulse blender to pure frozen cranberries. Bend for 30 additional seconds to emulsify dressing.
- Season to taste with kosher salt.
- Pour dressing into squeeze bottles and refrigerate. Yield: approx. 12 oz.
- Assembly:
- Place poached cod fillet on a pie plate in hot oven and reheat for 2 minutes.
- Open bun and toast on the griddle or under the broiler.
- Toss salad in a small stainless steel bowl with vinaigrette.
- Assemble each sandwich in this order: Place cod fillet on toasted bun bottom. Arrange dressed salad on top of cod fillet. Lean bun crown
- against salad.
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