Cod with Potatoes and Preserved Lemon Relish
A sophisticated dish featuring tender cod poached in aromatic milk, served over creamy mashed potatoes and topped with a bright preserved lemon relish. The combination of lemongrass, thyme, and smoked paprika creates a delicate but flavorful seafood dish.
Ingredients
- •½ medium medium onion, unpeeled, halved
- •½ head head garlic (halved crosswise)
- •1 stalk lemongrass stalk, trimmed, tough outer layers removed, finely chopped
- •4 sprigs sprigs thyme
- •1 tablespoon black peppercorns
- •4 cups low-fat milk
- •1¼ pounds Yukon Gold potatoes
- •to taste Flaky grey sea salt or kosher salt
- •¼ cup olive oil
- •1½ pounds skinless cod fillet
- •½ whole preserved lemon
- •½ cup finely chopped chives
- •2 tablespoons fresh lemon juice
- •1 tablespoon hot smoked Spanish paprika
Cooking Instructions
- 1.
Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.
20 min
- 2.
Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25-30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.
30 min
- 3.
Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.
5 min
- 4.
Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.
5 min
- 5.
Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.
5 min
- 6.
DO AHEAD: Relish can be made 2 days ahead. Cover and chill.
