Olive Oil Poached Black Cod and Crispy Pork Belly w/ Parsnip Puree and Fennel Arugula Salad

Ingredients:
10 lbs Black Cod, Pin Bones Removed (4660379)
1 gallon Bellagio Pure Olive Oil (9357591)
2 Lemons
6 sprigs Fresh Thyme (7326325)
½ cup Garlic Cloves, sliced (3618741)
½ cup Shallots, sliced (3620341)
4 pieces Chef’s Line Pork Belly, sliced and portioned into 1” pieces (2771384)
1 gallon Parsnip Puree (see recipe below)
2 pounds Arugula
6 bulbs Fennel
1 qt Blood Orange Vinaigrette (see recipe below)
Cheese Cloth
Thermometer

Method:
Start by slicing lemons, garlic, and shallots. Wrap them in cheese cloth and place in a tall
pot along with 1 gallon of olive oil. Add cleaned black cod fillets, and place pot on the
stove on medium low heat. Heat oil to 155 degrees, checking with a thermometer, then
allow to cook for 10 minutes before turning off heat. Allow oil and fish to cool, then remove
fillets using a slotted spatula and transfer to a parchment lined sheet pan and season
lightly with kosher salt.

Line up pork belly on sheet pans, and cook in a 350 degree oven for 6 minutes to render
some of the pork fat. Crisp in a non-stick pan for 3 minutes to serve.

Plating:
On the bottom of the plate, spoon ¼ cup of parsnip puree (recipe below). Gently place
one fillet of poached black cod over the puree, and place 3 pieces of pork belly around the
fillet. Mix sliced fennel, arugula salad to order with blood orange vinaigrette (recipe below).
Top the cod and pork belly with ½ cup of composed salad and serve.


Parsnip Puree
Ingredients:
5 lbs Parsnips, peeled and cubed
½ cup Kosher Salt (4999470)
1 lb Glenview Farms Unsalted Butter (4681433)
½ gallon Whole Milk

Method:
In a large pot, add cubed parsnips and salt. Cover with water (water should taste like sea
water), and slowly bring to a boil. In another pot, heat milk and butter and keep warm. Parsnips
should be fork tender. Strain parsnips then process with a food mill to remove fibrous solids.
Add two thirds of the milk and butter mixture and mix together. Transfer the parsnip mix to a
blender and puree until smooth. Use the remaining milk and butter while blending to achieve the
desired consistency. The puree should be very smooth and light, but able to cling to a spoon.
Warm puree to order for service.


Blood Orange Vinaigrette

Ingredients:
2 cups Bellagio Pure Olive Oil (9357591)
1 tsp Garlic Cloves, minced (3618741)
1 tsp Shallots, minced (3620341)
1 cup Rykoff Sexton Champagne Vinegar (4336327)
3 cups Blood Orange Juice From Whole Oranges (2044303)
1 T Kosher Salt (4999470)
½ T Ground Black Pepper (760843)

Method:
Combine all ingredients except olive oil in a large bowl then whisk in olive oil. Store
refrigerated and stir before serving





Recipes By: US Foods – San Francisco Culinary Team