The recipe
Ingredients
Contains: fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the cod
Cut the tail of the cod into fillets or slices.
Fry the slices until golden brown.
Make the brine
Prepare a brine with 1 quart of water and a handful of coarse sea salt.
Cook and serve
Bring the brine to a boil, then add the cod slices.
Boil the slices briskly for a few minutes until cooked.
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
- Its flesh firms and flakes as the proteins set when heated, giving the dish its structure.
- Anchovy sauce or oyster sauce
- Adds a savoury, salty depth to the cod at serving.
The step that matters
Boiling the slices briskly. Fish proteins tighten quickly at high heat, so boiling too long makes the cod dry and tough. Cook only until the slices turn opaque and flake easily.
“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.
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.