Poached Cod with Beet Emulsion & Purple Radish recipes

## 🍋 Silky Lemon-Poached Cod

*Serves 2*

### 1. The Components

* **Cod:** 2 center-cut cod loins (approx. 150g each).

* **Poaching Liquid:** 300ml extra virgin olive oil, zest of 1 lemon (strips), 3 sprigs of thyme, 1 clove garlic (crushed).

* **Beet Emulsion:** 2 medium roasted beets, 1 tbsp champagne vinegar, 50ml neutral oil (or beet cooking liquid for a lighter version), salt to taste.

* **Citrus Gel:** 100ml lemon juice, 50ml water, 20g sugar, 1.5g Agar-Agar.

* **Garnish:** 1 purple radish (mandoline-sliced into ice water), chives (batons), herb oil, microgreens.

---

### 2. Step-by-Step Execution

#### **The Citrus Gel (Prepare first)**

1. Whisk lemon juice, water, sugar, and agar-agar in a small pot.

2. Bring to a boil for **1 minute** to activate the agar.

3. Pour into a shallow container and refrigerate until set (about 20 mins).

4. Once firm, break the gel into pieces and blend until it becomes a smooth, pipeable fluid gel. Transfer to a squeeze bottle.

#### **The Beet Emulsion**

1. Blend the roasted beets with vinegar and salt until completely smooth.

2. With the blender running, slowly stream in the oil (or reserved beet juice) to create a glossy, thick emulsion.

3. **Pro Tip:** Pass this through a fine-mesh sieve for a perfectly silky texture. Keep warm.

#### **The Lemon-Poached Cod**

1. In a small saucepan, heat the olive oil, lemon zest, thyme, and garlic to **60°C**.

2. Season cod with salt, then submerge it in the oil.

3. Poach gently for **10–12 minutes**. You are looking for an internal temperature of **45°C - 50°C**—the fish should just begin to flake and remain pearly white.

4. Remove carefully and pat dry on a paper towel before plating.

---

### 3. Plating Like a Pro

1. **The Base:** Use a squeeze bottle to draw a thick, perfect circle of **Beet Emulsion** in the center of the plate.

2. **The Fish:** Place the **Cod** gently in the center of the ring.

3. **The Accents:** Pipe small, precise dots of **Citrus Gel** around the beet ring.

4. **The Crunch:** Pat the **Purple Radish** slices dry and nestle 3–4 slices against the fish at different angles to create height.

5. **The Finish:** Drip **Herb Oil** into the gaps of the emulsion, then finish with **Chive batons** and **Microgreens**.

---

### 🧪 Kitchen Science Note

To prevent the beet's "earthiness" from overpowering the delicate cod, ensure your emulsion has enough acidity. Beets contain **geosmin**, an organic compound that tastes like soil; the acetic acid in your vinegar breaks this down, highlighting the beet's natural sweetness instead.