by Chef Jose Meirelles, Le Marais

Serves 6

6 4 ounce fillets of Wild Alaskan Salmon, skin on
Salt and white pepper to taste
Oil for sautéing
3 tablespoons freshly chopped flat leaf parsley, to garnish
2 tablespoons freshly chopped tarragon leaves, to garnish
For parsley oil:
1 cup extra virgin olive oil
2 cups freshly chopped flat leaf parsley

Method:
On the skin side of the fish, score the flesh with three marks. You want to just go through the skin without making a deep cut in the flesh. Also you want the score to go all the way to the edge of where the skin ends. This will prevent the fish from curling in the pan.
Have an oven preheated to 400 degrees. Heat a non-stick skillet with just enough peanut oil to cover the bottom of the pan. Season the fish on both sides with salt and white pepper. Add the fish to the pan on the skin side. With the fire on medium heat, cook the fish on the skin side until the skin crisps up, about 4 minutes. Place the pan into the oven, leaving the fish on the skin side for another 4 minutes just until the heat just reaches the center of the fish.
To make parsley oil: roughly chop the parsley. In a large skillet, heat the olive oil. Lightly fry the parsley in the oil for about one minute to release its flavor. Then remove from heat, puree the mixture in a blender, then strain. This can be chilled.
Finish with the herbs, parsley oil, then plate. Season with salt and pepper.

by Chef Jose Meirelles, Le Marais
Serves 6

For the Poached Cod:
8 4 ounce fillets of fresh cod, skinless, room temperature
6 cups water
1 cup dry white wine
2 green tea bags
1 orange, quartered
2 cloves garlic
10 thyme sprigs
Salt and white pepper

For the Sauce:
3 tablespoons extra virgin olive oil
2 cups sliced onions
2 cloves garlic, sliced
1 small zucchini, sliced into half moons
3 ripe tomatoes, diced
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped flat leaf parsley
1 cup of sliced olives
2 tablespoons capers
Salt and white pepper

Method:
Start by placing the cod fillets in a dish that is at least the depth of the fish fillets. Season the cod with salt and white pepper. Place 5 of the thyme sprigs in the dish next to the fillets.
In a sauce pan, add the water, wine, tea bags, orange, garlic cloves, 5 thyme sprigs, salt and white pepper to taste. Bring to a boil and then simmer for about 10 minutes.
Strain the liquid directly over the fillets, making sure they are completely covered. Leave the cod in the liquid, at room temperature for about 12 minutes. At this point the fish should be perfectly poached. If you are not serving right away, refrigerate the fish in the poaching liquid.
For the sauce, add the olive oil into a large pan. Once the oil is hot, add the onions and cook until the onions take on some good color. About 6 minutes. Add the sliced garlic cloves and sauté for another 2 minutes.
Add the zucchini, tomatoes, olives and capers. Let cook for about 5 minutes, until the vegetables soften and release some of their juices. Add the freshly chopped herbs and salt and white pepper to taste.
If you are not serving immediately, this can be held in the fridge for 2 days and then reheated or served cold.
For plating, place a small amount of arugula on the plate, top with a piece of the cod and then spoon the sauce over the fish. A drizzle of extra virgin olive oil over the entire plate will finish this off nicely.