The cod, some as long as 6 feet, were usually salted aboard fishing vessels in large wooden barrels. Before cooking, the fillets were soaked in water to remove salt and reconstitute the flesh.

Brandade de morue is a dish that`s been appearing in many ”in” restaurants lately. Sometimes it`s served as a freebie when you sit down to look over the menu; sometimes it`s a main cour… ...

Portion the cod fillets into portions. Combine the sugar, salt, fennel seeds, peppercorns and bay leaf in a mixing bowl. Pour over the cod fillets and leave for 30 minutes.

Salt the Cod . You'll need skinless center-cut cod fillets for this recipe, as well as plenty of kosher salt. Place the fillets on a plate or rimmed baking sheet and cover them — we're talking ...

Sometimes it's difficult to distinguish between the types of fish available, especially cod and haddock, which are often ...

Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook until lightly browned, about 1 minute.

YOU WILL NEED. 350g piece home-salted fresh cod* or 175--200g piece salt cod (bacalao) 350g dried chickpeas. 1 small head of garlic, plus 3-4 cloves, finely chopped ...

Season the cod fillets with salt and pepper. In a small bowl, mix together the miso, soy sauce, honey and vegetable oil until smooth. Heat a non-stick skillet over medium-high heat.

Serves: 4. Ingredients. For the Courgette salad with walnuts and balsamic glaze: 4 medium size courgettes 80ml extra virgin olive oil 2 garlic cloves, finely chopped 70g walnut halves Salt and ...

Preparation. Step 1. Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat.

4 fillets of cod, about 125g each, with skin 100g Puy lentils 1 carrot half small onion 1 small stick celery 15g butter 1 shallot, finely chopped ... sea salt freshly ground black pepper .

This cod dish is a take on one that I currently have on at the restaurant menu at one Devonshire gardens. The salting of the cod gives a beautiful… Newsletters; Reader Rewards; Jobs; ...