Olive Oil Poached Cod

Prepare the Bourbon Raisins (Start First):
Combine golden raisins, bourbon, and warm water in a small bowl. Cover and let soak at least 30 minutes, or up to overnight. The raisins should be plump and infused with bourbon. Reserve any remaining soaking liquid.

Make the Charred Buttermilk Vinaigrette:
Heat a cast iron skillet over high heat until smoking. Toss shallot halves with olive oil and place cut-side down. Char without moving until deeply blackened, 3-4 minutes.

Transfer charred shallots to a microwave-safe bowl, cover tightly with plastic wrap, and microwave on high for 2 minutes to steam and soften. Let rest 5 minutes.

Squeeze softened shallots from their skins into a blender. Add buttermilk, lemon juice, champagne vinegar, and Dijon mustard. Blend until smooth.

With blender running on low, slowly drizzle in olive oil to emulsify. Add honey, season with salt and pepper. Vinaigrette should be pourable but creamy. Adjust lemon juice if needed for brightness. Set aside.

Poach the Cod:
Pat cod fillets completely dry with paper towels. Season both sides with fine sea salt and let rest at room temperature 15 minutes.

In a deep skillet or sauté pan, combine olive oil, smashed garlic, thyme, bay leaf, and coriander seeds. Heat over low heat until oil reaches 140-150°F (60-65°C). Use an instant-read thermometer—temperature is critical for silken texture.

Gently lower cod fillets into the warm oil. The fish should be mostly submerged. Maintain oil temperature between 140-150°F, adjusting heat as needed.

Poach gently for 12-15 minutes, until fish is opaque throughout and flakes easily but remains moist. The flesh should be silken and just barely set—it will continue cooking slightly when removed.

Using a fish spatula, carefully transfer cod to a paper towel-lined plate. Let rest 2 minutes before plating.

Prepare the Fennel Salad:
Using a mandoline or sharp knife, shave fennel bulb paper-thin. Immediately toss with lemon juice to prevent browning.

Add olive oil, ground coriander, fennel pollen, and a pinch of flaky salt. Toss gently. Reserve fennel fronds for garnish.

Prepare the Avocado:
Halve avocados and remove pits. Slice each half into thin fans or scoop into quenelles using two spoons.

Immediately dress with lemon juice to prevent browning and enhance brightness. Dust with fennel pollen and flaky salt.

To Plate:
Spoon a generous pool of charred buttermilk vinaigrette onto each plate, slightly off-center.

Arrange avocado fans or quenelles on the vinaigrette.

Nestle poached cod on and beside the avocado.

Pile fennel salad atop and around the fish.

Scatter bourbon-soaked raisins across the plate—they should be distributed for bites throughout.

Finish with a dusting of fennel pollen, reserved lemon zest, fennel fronds, and flaky sea salt.