{"id":4809,"date":"2020-11-29T20:16:34","date_gmt":"2020-11-29T20:16:34","guid":{"rendered":"https:\/\/paulmas.com\/?page_id=4809"},"modified":"2021-04-28T08:15:04","modified_gmt":"2021-04-28T08:15:04","slug":"poached-cod","status":"publish","type":"page","link":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/poached-cod\/","title":{"rendered":"Poached cod with olive oil and carrot orange puree"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.22″ background_image=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2015\/03\/cote-mas-vigne-restaurant.jpg” custom_padding=”||0px|”][et_pb_fullwidth_header title=”C\u00f4t\u00e9 Mas – Luxe Rural” content_max_width=”none” _builder_version=”3.16″ background_color=”rgba(255, 255, 255, 0)” button_one_letter_spacing_hover=”0″ button_two_letter_spacing_hover=”0″ button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”on” button_one_letter_spacing__hover=”0″ button_two_letter_spacing__hover_enabled=”on” button_two_letter_spacing__hover=”0″ button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”5px|||”][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”0px|||” animation_style=”flip”][et_pb_row make_equal=”on” _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ background_color=”#f5e7d4″ custom_padding=”10px|10px|10px|10px|false|false”]<\/p>\n

<\/span><\/span>Poached cod with olive oil and carrot pur\u00e9e<\/h3>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2020\/11\/Cabillau-1000.jpg” title_text=”Cabillau-1000″ align=”center” _builder_version=”4.6.1″ _module_preset=”default” custom_padding=”20px|20px|20px|20px|false|false”][\/et_pb_image][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

WINE PAIRING SUGGESTION: PAUL MAS RESERVE VIOGNIER <\/span><\/strong><\/p>\n

https:\/\/paulmas.com\/en\/domains\/chateau-paul-mas\/<\/a><\/span><\/p>\n

https:\/\/www.vivino.com\/paul-mas-nicole-vineyard-viognier-reserve\/w\/7035950<\/span><\/a><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n

Poached cod with olive oil Ingredients<\/h4>\n

[\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

    \n
  • Cod 120g \/ pers.<\/span><\/li>\n
  • Espelette peppers (according to your tastes)<\/span><\/li>\n
  • Salt (according to your tastes)<\/span><\/li>\n
  • Pepper (according to your tastes)<\/span><\/li>\n
  • 1 bunch of Thyme<\/li>\n
  • 1 head of garlic, cut in half <\/span><\/li>\n
  • 1L Mas des Tannes Olive Oil<\/li>\n
  • Citrus zest (1 orange, 1 lemon, 1 lime)\n
      <\/ul>\n<\/li>\n<\/ul>\n

      [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n

      Poached cod with olive oil preparation<\/h4>\n

      [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

        \n
      1. Season the cod with Espelette peppers, salt, pepper and citrus zest.<\/span><\/li>\n
      2. Cut into portions of about 120g \/ pers.<\/span><\/li>\n
      3. In a saucepan, pour olive oil and season with thyme and garlic.<\/span><\/li>\n
      4. Heat to 165F.<\/li>\n
      5. Cook the cod in the oil for 4 min.<\/span><\/li>\n
      6. Drain<\/li>\n
      7. The cod is ready!<\/li>\n<\/ol>\n

         <\/p>\n

          <\/ol>\n

          [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n

          Carrot orange pur\u00e9e Ingredients<\/h4>\n

          [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

            \n
          • 5 kg of carrots<\/li>\n
          • Orange peels<\/li>\n
          • 250g of butter<\/li>\n
          • 3cl of cream\n
              <\/ul>\n<\/li>\n<\/ul>\n

              [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n

              Carrot orange pur\u00e9e preparation<\/h4>\n

              [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

                \n
              1. In a large saucepan, boil salted water. Cut the carrots into pieces. Then put them into the saucepan with orange peel. Cook until you can stick the knife in (about 15 to 20 minutes).<\/span><\/li>\n
              2. Take out and drain the carrots.<\/span><\/li>\n
              3. In the still hot pan, mix the carrots with 250g of butter and 3cl of cream.<\/span>\n
                  <\/ul>\n<\/li>\n<\/ol>\n

                  [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.8.1″ _module_preset=”default”][et_pb_column _builder_version=”4.8.1″ _module_preset=”default” type=”4_4″][et_pb_button button_text=”Download the recipe” _builder_version=”4.8.1″ _module_preset=”default” button_url=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2021\/04\/Recipe-Cabillaud-En.pdf” url_new_window=”on” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

                  Poached cod with olive oil and carrot pur\u00e9eWINE PAIRING SUGGESTION: PAUL MAS RESERVE VIOGNIER https:\/\/paulmas.com\/en\/domains\/chateau-paul-mas\/ https:\/\/www.vivino.com\/paul-mas-nicole-vineyard-viognier-reserve\/w\/7035950Poached cod with olive oil Ingredients Cod 120g \/ pers. Espelette peppers (according to your tastes) Salt (according to your tastes) Pepper (according to your tastes) 1 bunch of Thyme 1 head of garlic, cut in half 1L Mas des […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":4772,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-4809","page","type-page","status-publish","hentry"],"yoast_head":"\nPoached cod with olive oil and carrot orange puree - Les Domaines Paul Mas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.paulmas.com\/cote-mas\/recettes\/cabillaud-poche\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Poached cod with olive oil and carrot orange puree - Les Domaines Paul Mas\" \/>\n<meta property=\"og:description\" content=\"Poached cod with olive oil and carrot pur\u00e9eWINE PAIRING SUGGESTION: PAUL MAS RESERVE VIOGNIER https:\/\/paulmas.com\/en\/domains\/chateau-paul-mas\/ https:\/\/www.vivino.com\/paul-mas-nicole-vineyard-viognier-reserve\/w\/7035950Poached cod with olive oil Ingredients Cod 120g \/ pers. 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