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SALT-CURED COD WITH ARUGULA SAUCE

Servings:
Makes 8 servings
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Ingredients

  • coarse salt
  • 4 pound cod fillet
  • 2 pound bay leaves
  • 5 cup milk, fish stock, or water
  • 4 cup arugula or watercress
  • 8 cup scallions

Preparation

Baking Directions:

Time: 1 1/2 hours, largely unattendedBriefly salting fresh cod (or other delicate fish, like haddock, whiting, or sea trout), changes its texture only slightly.

By removing just enough water to tighten the fillet’s flesh, it makes it easier to poach the fish without worry that it will fall apart.

On a plate or tray large enough to hold the fish in one layer, sprinkle salt to a depth of about 1/8-inch.

Lay the cod on it and cover it with another layer of salt.

Let stand for about 45 minutes.

Rinse the fish well, so that no traces of salt remain.

Put it in a pan just large enough to hold it in one layer, and add the bay leaf and enough milk to barely cover.

Bring to a boil over high heat, then adjust the heat so the mixture simmers gently.

The fish is done when a skewer or thin-bladed knife passes through it with little resistance, 5 to 10 minutes.

Meanwhile, combine the arugula and scallions in a blender with a small pinch of salt and some of the poaching liquid.

Blend until creamy, adding a little more liquid if necessary.

When the fish is done, drain it and serve it with the sauce.

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