Herb-Crusted Cod Fillet and Poached Salt Cod | Sysco Foodie

Ingredients

• HERB CRUST
• ¼ cup Italian parsley
• 3 large basil leaves
• ½ cup panko bread crumbs
• 2 Tbsp. Arrezzio Imperial olive oil blend
• 2 Tbsp. Arrezzio Imperial grated Parmesan cheese
• Pinch kosher salt
• TOMATO COULIS
• 1 Tbsp. Arrezzio Imperial olive oil blend
• 3 tomatoes, cored, blanched, peeled and seeded-juices reserved
• 3 cloves garlic, sliced
• 1 tsp. Sysco Classic tomato paste
• ½ tsp. Sysco Classic sugar
• 1 tsp. fresh oregano, chopped Kosher salt to taste
• 4-6 oz. Portico Atlantic cod fillets
• 1 egg white
• ¼ tsp. Dijon mustard
• 4 baby carrots, cut on the bias
• 8 cauliflower florets
• 8 Brussels sprout leaves
• 4 2-oz. portions salt cod
• ¼ cup Arrezzio Imperial olive oil blend
• 4 cloves garlic, sliced
• ¼ cup shallots, sliced into rings
• 4 mini assorted sweet peppers, cut into rings
• ¼ cup lemon juice
• ½ cup Sysco Imperial chicken stock
• 2 sprigs fresh thyme
• YUKON GOLD POTATO PURÉE
• 1 lb. Yukon Gold potatoes, peeled and cut into ½-inch slices
• 1 tsp. salt
• 1 Tbsp. Wholesome Farms butter
• ¼ cup Wholesome Farms heavy cream, warm
• Kosher salt to taste