Creamed cod on sourdough toast recipe
Mitch Tonks salts his cod, creams it and serves on top of sourdough toast - a dish popular in North Italy. This recipe requires a 24 hour resting period
Ingredients
- 2 cod fillets pin-boned and skinned
- 1 clove garlic
- 200 ml vegetable oil
- 1 cup olive oil
- 1 pinch ground white pepper to season
- 1 cup water
- 1 tsp finely chopped parsley
- 100 g fine or rock salt
- 1 lemon
- 2 handfuls of rocket
- 4 thick slices of sourdough or other bread
- 2 cod fillets pin-boned and skinned
- 1 clove garlic
- 7 fl oz vegetable oil
- 1 cup olive oil
- 1 pinch ground white pepper to season
- 1 cup water
- 1 tsp finely chopped parsley
- 3.5 oz fine or rock salt
- 1 lemon
- 2 handfuls of rocket
- 4 thick slices of sourdough or other bread
- 2 cod fillets pin-boned and skinned
- 1 clove garlic
- 0.8 cup vegetable oil
- 1 cup olive oil
- 1 pinch ground white pepper to season
- 1 cup water
- 1 tsp finely chopped parsley
- 3.5 oz fine or rock salt
- 1 lemon
- 2 handfuls of rocket
- 4 thick slices of sourdough or other bread
Details
- Cuisine: Italian
- Recipe Type: main
- Difficulty: Easy
- Preparation Time: 4 mins
- Cooking Time: 10 mins
- Serves: 15
Step-by-step
- Start the dish a few days in advance. Lay the Norwegian cod in a plastic container and sprinkle the salt over the fish, after 24 hours you will notice a fair bit of liquid that the salt will have extracted from the cod, this is what we want. Remove, wash it well and soak in cold water in the fridge for a further 24 hours, then remove and dry.
- Steam the fish for 6-7 minutes until cooked then place in a food processor with the garlic. Pulse it to a paste, then, with the motor running gently add the vegetable oil in a steady stream as if making mayonnaise.
- When it becomes thick and quite stodgy (you may not need all the oil) add enough water with the motor still running to "let it down" until it becomes creamy. Season with white pepper.
- Toast the bread then spread the Norwegian cod thickly on top, sprinkle with the parsley, a little lemon juice & olive oil. Dress the rocket with lemon juice and olive oil and serve alongside
Recipe provided by Mitch Tonks, ambassador for Norwegian Seafood Council.
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