CookEat Recipe
Salt Cod Tongues with Brown Butter
Salt cod tongues simmered until tender and finished with parsley, capers and browned butter sharpened with vinegar.
Method
Steps
Step 1
Soak one pound of edible salt cod tongues in fresh cold water under refrigeration for about two hours. Follow the salted product’s desalting directions if it requires longer, then drain and discard the soaking water.
Step 2
Plunge the tongues into a separate quart of boiling water and simmer for about ten minutes, continuing as needed until tender and at least 145°F through the thickest pieces. Drain well and arrange on a hot dish. Sprinkle with one teaspoon of chopped parsley and one ounce of capers.
Step 3
Heat one ounce of butter in a frying pan, moving the pan until the butter is nut-brown. Carefully add one tablespoon of vinegar, toss for about three seconds and immediately pour over the tongues. Serve hot.
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