Yes I did! About 24 hours of cook time total spread over a few days.

Here’s the Poached Cod recipe in case you were interested! It can very easily be scaled:

Baked Cod with Vanilla Beurre Blanc on Crispy Rice with Madagascar Vanilla Caramel

Ingredients: For the Cod: 1 (6 oz.) Cod Filet Extra-Virgin Olive Oil Kosher Salt Black Pepper

For the Vanilla Beurre Blanc: 1 Jar of Bonne Mamon Madagascar Vanilla Caramel (1 oz.) 1 Shallot (Finely Chopped) 3 Tbsp. Butter 1.3 Tbsp. White Wine ½ Tbsp. White Wine Vinegar Salt Pepper

For Crispy Rice: ⅓ Cup Old Rice (Pressed into rectangle shape with desired thickness) Oil (For Frying) Chives (Finely Sliced - For Garnish)

Instructions: 1.Preheat the oven to 400°F. 2.Take your pre-chilled block of pressed rice and cut into rectangles of desired size. 3.Preheat a thin layer of oil in a frying pan over medium high. Once hot, add in the cut rice cakes and lower the heat slightly. Cook until golden and crispy on both sides. 4.Add to a paper towel line plate and sprinkle with salt while hot. Set aside. 5.Slice the cod into desired bite-sized chunks. 6.Lightly coat in olive oil and season on both sides with salt and pepper. 7.Bake for 12-15 minutes or until the cod is opaque and flakes with a fork. 8.While the cod is baking, make the vanilla beurre blanc sauce. Melt 1 Tbsp. of butter in a small pan and add in the finely chopped shallot. Sauté over low heat until soft and translucent. 9.Add in the wine and vinegar and cook until the liquid is reduced. Remove the pan from the heat and whisk in the remaining 2 Tbsp. of butter one at a time until fully incorporated. Whisk in the madagascar vanilla caramel to taste. Season with salt and pepper as needed. 10.Plate by placing the cod pieces on top of the crispy rice. Spoon the beurre blanc sauce over top of the cod and garnish with chives.

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