The recipe
Ingredients
Contains: fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Cut the tail of the cod into fillets or slices.
Fry the slices until golden brown.
Boil
For boiling, prepare a brine with 1 quart of water and a handful of coarse sea salt.
Bring the brine to a boil, then add the cod slices.
Boil the slices for a few minutes until cooked through.
Serve
Serve with anchovy or oyster sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cod
- Forms the flaky, mild-flavored body of the dish, which firms as its proteins set during cooking.
- Anchovy or oyster sauce
- Adds savory, umami depth to the mild fish at the table.
The step that matters
Boiling the cod slices. Cod proteins firm and squeeze out moisture when overheated, so boiling only until cooked through keeps the flesh tender and moist rather than dry and rubbery.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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