Milk Poached Cod with Smashed Baby Potatoes, Garlic Bok Choy and Candied Tomato Chutney

Ingredients

2 Cod fillets, skinless, bones removed

3 cups A2 3.25% Homogenized Milk

2 cloves Garlic, minced

1 sprig Thyme

1 sprig of Rosemary

1 tsp fresh Lemon zest

2 tbsp Olive oil

Salt, to taste

White pepper, to taste 

Bok Choy

4-6 stalks Bok choy, ends trimmed, stalks separated

2 cloves Garlic, minced

2 tbsp Olive oil

Salt, to taste

White pepper, to taste

Smashed Baby Potatoes 

1lb of Baby potatoes, washed, skin on

2 cloves Garlic, minced

2 tbsp Chives, finely chopped

1 tsp Paprika

2 tsp Oregano

2 tbsp Olive oil

Salt, to taste

Pepper, to taste 

Candied Tomato Chutney

1 cup Cherry tomatoes, halved lengthwise

½ Red onion, diced

2 cloves Garlic, minced

1 tsp Brown sugar

1 tsp Apple cider vinegar

2 tbsp Olive oil

Salt, to taste

Method

1.  In a pre-heated pan, add olive oil, then add red onion. Cook till golden, about 3-4 minutes. Add garlic, then cook till fragrant and golden, without burning, about 2-3 minutes.

2.  Add cherry tomatoes, smashing the tomatoes with the back of a spoon or spatula to release liquid. Add brown sugar and apple cider vinegar, then season with salt and pepper. Cook down until most of the liquid has evaporated, then blend to form candied chutney. Set aside.

3. Preheat oven to 450F. Place baby potatoes in a large pot of cold, salted water. The water should cover the potatoes by 2 inches. Bring to a boil, then reduce to a simmer, about 15 to 20 minutes or until the potatoes are fork tender. Drain.

4. Toss potatoes in garlic, chives, oregano and paprika along with a drizzle of olive oil. Season. Smash each potato with the bottom of a glass or your palm. Place on a lined baking sheet and bake for 20 – 25 minutes, gently flipping half way through. Once golden, remove from the oven and set aside to cool. Season again.

5. Sauté garlic in olive oil in a preheated pan over medium heat. Add bok choy, salt and pepper, then cook until softened, about 6 – 7 minutes. Remove off the heat and set aside for plating.

6.  In a separate saucepan, add milk, along with rosemary, thyme, lemon zest, garlic, salt and white pepper. Bring to a simmer on medium heat, adjusting the temperature to avoid boiling the milk. Gently place the cod into the infused milk and poach until cooked through. Adjust the heat to maintain a low simmer and cook for 7-9 minutes. Add a few more minutes to the cooking process if you are working with thicker pieces of fish.

7.  Plate bok choy, cod and smashed baby potatoes in a bowl. Spoon the infused poaching liquid over the cod. Garnish with a drizzle with olive oil and season with salt and white pepper. Serve warm with a spoon of candied tomato chutney.