At The French Laundry in Napa Valley, chef Thomas Keller serves this dish with an orange gelée flavored with Espelette peppers. In this simplified version, he pairs the olive oil–poached cod with an ...
Rinse cod under cool water to remove as much salt as possible. Place cod in a large container, bowl, or pot; add water to cover cod by 2 inches. Cover and let cod soak in refrigerator at least 12 ...
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