HG is a big fan of salt cod. It needs a good soaking in cold water (with frequent changes of the water). Then a gentle poaching or baking or whatever suits your fancy.
HG is a particular fan of the rich, luxury of a brandade (salt cod that has been pureed with some boiled potato, a lot of garlic, sweet cream and olive oil). Served with garlic rubbed toast (HG believes in keeping the vampires away) and chilled white wine it is a lush treat. You can get very good brandade at Balthazar, Five Points and Barbuto in downtown New York. The ultimate is at Rech, the classy brasserie in Paris.
Salt cod is good done in Mediterranean style — baked with thinly sliced onions, potatoes, garlic, olive oil and slivers of green olives. Try it cold as a simple Italian salad with parsley, garlic and olive oil. Or mix it with white beans. Salt cod makes great fish cakes.
When young, HG’s children, LR and SJ hated salt cod so much they stole a wooden box of the stuff from the pantry and buried it in the back yard. The years have made them change their minds.
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