Crimped Cod
Ingredients
Directions
Prepare the cod
Boil the spring water with a handful of coarse sea salt, skimming off any scum.
Soak the cod in fresh water for a few minutes, then cut it into 2-inch thick slices.
Poach and drain
Add the slices to the boiling brine and cook briskly for a few minutes.
Carefully remove the slices and place them on a sieve to drain.
Finish and serve
Once dried, dust the slices with flour and broil them over a good fire.
Serve with lobster, shrimp, 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 main body of the dish, firming up as it cooks in the brine.
- Flour
- Dusted on the dried slices, it helps create a light browned crust under the broiler.
- Coarse sea salt
- Seasons the brine so the cod picks up flavour while it poaches.
The step that matters
Drain the slices before dusting and broiling. Surface moisture keeps flour from adhering evenly and makes the broiled surface steam rather than brown, so the slices must be fully dried first.
“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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