Weekend by Matt Tebbutt
Author:Matt Tebbutt [Matt Tebbutt]
Language: eng
Format: epub
Publisher: Quadrille
Published: 2021-08-30T00:00:00+00:00
HOME-SALTED COD WITH CHORIZO AND SAFFRON AIOLI
Home-salting is a great way to firm up a delicately fleshed fish like cod. It changes the texture, giving it a much denser, meatier taste. This, for me, is a nicer way to eat salt cod than the rock-hard stuff you might find in some European markets. You will need to salt the cod the day before.
Serves 2
20g (¾oz) flaked sea salt
500g (1lb 2oz) cod loin, pin-boned and skin on
5 tbsp olive oil
200g (7oz) chorizo, chopped into bite-size pieces
4 banana shallots, peeled and quartered
2 thyme sprigs
1 small fennel bulb, cored and thinly sliced
125ml (4fl oz) dry white wine or fino sherry
1 bunch of cavolo nero, roughly chopped
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