Wash hands. 1] Place mayonnaise, smoked paprika, granulated onion and garlic, salt and pepper in a stainless-steel mixing bowl. Mix thoroughly. 2] Transfer to a covered storage container, label, date and refrigerate until needed. CCP: Refrigerate at 5°C, or below.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place the cod on 2" full perforated hotel pans. Place the perforated pans inside 4" hotel pans. Cover with film wrap, refrigerate and allow the cod to thaw and drain. CCP: Refrigerate at 5°C, or below. 2] Drain any liquid out of the bottom pan. Leave the perforated pan inside the 4" pan. Season the cod with salt and pepper to taste. Tightly cover the pans with foil. Place in a heated 148°C convection oven. Cook until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 62°C, held for a minimum of 15 seconds. 3] Place 30 ml of pomace oil in a heated, nonstick sauté pan. Add the onions and garlic to the pan. Cook over low heat until the onions are translucent. Season with salt and pepper to taste. 4] Peel the potatoes. Slice into 1"-thick pieces. Place in a pot of salted boiling water. Cook until tender. Drain into a colander. Place the fish, potatoes, eggs, and onion mixture into the stainless-steel bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until nearly mashed and somewhat chunky. Mix in the parsley and cilantro using a heat-resistant spatula. Add the cod to the potatoes and mix together using a rubber spatula. 5] Scoop out the mixture using a green #12 disher. Place the scoops on a parchment-lined sheet pan. Using the palm of your hand, press the scoops to ½”-thick circles. Cover with film wrap and refrigerate until needed. CCP: Refrigerate at 5°C, or below.
To prepare à la carte:
Wash hands. 1] Drizzle 15 ml of pomace oil on a heated flat griddle. Place 3 bolinhos on the grill in the oil. Brown on both sides. Place on a metal baking pan. Place in a heated 176°C oven and bake until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 73°C, held for a minimum of 15 seconds. 2] Place the bolinhos on the front side of a warmed serving plate. Place a 45 ml ramekin of smoked paprika mayonnaise in the middle of the plate next to the bolinhos. Place 30 ml of spring mix at the top of the plate next to the ramekin. Drizzle 1 tsp. of dressing over the top of the greens.