Dill Pickle Poached Cod With Scallion Sauce
Don't toss that pickle juice. Poach your cod in it. Round out this dish by serving it alongside buttery, boiled new potatoes, blanched green beans and a creamy slaw.
Ingredients
Dill Pickle Cod
- 2 cups dill pickle juice
- 2 cups water
- 1 cod loin 2-3 lb/900 g-1.35 kg
Scallion Sauce
- 1 cup chopped scallions
- 1 cup chopped fresh cilantro leaves and stems
- 1 tbsp dill pickle juice or white vinegar
- 2 cloves garlic minced
- 4 tbsp minced fresh ginger
- 1 tbsp tamari or soy sauce
- 1 tbsp hot honey
- ΒΌ cup olive oil
- 1 dill pickle sliced, to serve
Instructions
- Line a plate with paper towels.
Dill Pickle Cod
- Pour dill pickle juice into large saucepan. Add water (see tip). Place saucepan over high heat and bring mixture to just under a boil. Add cod. Reduce heat to medium so pickle juice continues to simmer but does not boil. Poach cod in liquid until is is opaque and just starts to flake, 3 to 4 minutes. Using slotted spoon, transfer cod to prepared plate.
Scallion Sauce
- In medium bowl, place scallions, cilantro, dill pickle juice, garlic, ginger tamari and hot honey. In small saucepan, bring olive oil to boil. Carefully pour hot oil over scallion mixture. Stir to combine.
- Arrange cod on medium plate. Spoon over warm sauce and scatter with pickle slices. Serve immediately. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
TIP - You can add all sorts of good things to the pickle poaching liquid to give it more flavour, such as 1 tbsp black peppercorns, a handful of fresh dill, basil, parsley or cilantro stems, some already juiced lemon halves or even onion tops that you might otherwise discard. Just make sure you don't put more than 1 cup of extra stuff in the liquid because the fish needs room to float around a bit.