CookEat Recipe
Sweet-and-Sour Salt Cod
Golden floured salt cod finished in a vinegar sauce with sugar, pine nuts and dried currants.
Method
Steps
Step 1
Gather the ingredients: 500 g ready-desalted salt cod, drained weight; 50 g plain flour; 4 tablespoons olive oil; 30 ml strong wine vinegar; 60 ml water; 20 g sugar, adjusted to taste; 20 g pine nuts; 25 g dried currants; A little black pepper.
Step 2
Use ready-desalted salt cod kept chilled at 4°C or colder. If starting with dried salted cod, follow the supplier’s cold-water desalting instructions in the refrigerator beforehand; this extra time depends on the product. Remove loose bones, pat dry and cut into palm-sized pieces.
Step 3
Mix the vinegar, water, sugar, pine nuts and dried currants in a small saucepan. Bring to a gentle simmer for 3–5 minutes, until the sugar dissolves and the currants begin to soften. Taste this sauce separately and adjust the sugar to balance the strong vinegar.
Step 4
Coat the fish in flour, shaking off excess. Heat the oil in a wide pan and brown the cod on both sides for about 4–6 minutes per side, moving carefully to prevent sticking. Add a little pepper; no garlic is used.
Step 5
Pour the hot sweet-and-sour mixture over the browned fish and simmer gently for another 3–5 minutes, until the fish reaches at least 70°C. Serve hot with the pine nuts, currants and reduced sauce. Do not add tomato sauce.
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