Cod with Potatoes and Preserved Lemon Relish

Name: Cod with Potatoes and Preserved Lemon Relish
Yield: 4 servings
Ingredients: 1 1/2 medium onion, unpeeled, halved; 1 1/2 head garlic (halved crosswise); 1 1 lemongrass stalk, trimmed, tough outer layers removed, finely chopped; 1 4 sprigs thyme; 1 1 tablespoon black peppercorns; 1 4 cups low-fat milk; 1 1 1/4 pounds Yukon Gold potatoes (about 4 large), scrubbed; 1 Flaky grey sea salt or kosher salt; 1 1/4 cup plus 3 tablespoons olive oil; 1 1 1/2 pounds skinless cod fillet, cut into 2" pieces; 1 1/2 preserved lemon, finely chopped; 1 1/2 cup finely chopped chives (from about 1 large bunch); 1 2 tablespoons fresh lemon juice; 1 1 tablespoon hot smoked Spanish paprika

From the kitchen of Carly

Delicate cod poached in fragrant, herb-infused milk, served over creamy mashed potatoes and topped with bright preserved lemon relish. A refined, restorative dish that proves clean eating can be utterly luxurious and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 medium onion, unpeeled, halved
11/2 head garlic (halved crosswise)
11 lemongrass stalk, trimmed, tough outer layers removed, finely chopped
14 sprigs thyme
11 tablespoon black peppercorns
14 cups low-fat milk
11 1/4 pounds Yukon Gold potatoes (about 4 large), scrubbed
1Flaky grey sea salt or kosher salt
11/4 cup plus 3 tablespoons olive oil
11 1/2 pounds skinless cod fillet, cut into 2" pieces
11/2 preserved lemon, finely chopped
11/2 cup finely chopped chives (from about 1 large bunch)
12 tablespoons fresh lemon juice
11 tablespoon hot smoked Spanish paprika

Instructions

Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.
Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25–30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.
Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.
Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.
Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.
DO AHEAD: Relish can be made 2 days ahead. Cover and chill.