CookEat Recipe
Bolognese Salt Cod
Unfloured salt cod cooked with garlic, parsley, olive oil and butter, then finished with lemon juice.
Method
Steps
Step 1
Gather the ingredients: 600 g ready-desalted salt cod, drained weight, checked for bones; 3 tablespoons olive oil; 2 garlic cloves, finely chopped; 2 tablespoons finely chopped parsley; 30 g butter, in small pieces; Black pepper; Juice of half a lemon.
Step 2
Use ready-desalted salt cod kept chilled at 4°C or colder. If using dried salted cod, complete the supplier’s refrigerated cold-water desalting method beforehand; its variable soaking time is additional. Pat dry and cut into palm-sized pieces. Leave the fish raw and unfloured at this stage.
Step 3
Grease a wide heavy pan with 1 tablespoon oil and lay in the fish. Scatter over the finely chopped garlic and parsley, add pepper, drizzle with the remaining 2 tablespoons oil and distribute the butter pieces on top.
Step 4
Set over high heat until sizzling, then control the heat so it cooks briskly without burning the garlic. Cook for roughly 5–7 minutes per side, turning very gently with a broad spatula because the unfloured pieces break easily. Check the thickest flesh reaches at least 70°C.
Step 5
Squeeze the lemon juice over the cooked fish and serve immediately with the buttery garlic-parsley pan juices. Do not add flour, tomato or breadcrumbs.
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