Instructions to make salted cod;

salt cod recipe


Salt cod is especially notable in Europe, especially France, Italy, Portugal and Spain where among various things it is made into the famous dish Cod brandade. For the most part, it was made by salting the cod and overlooking it to dry in the sun and the breeze, but refrigeration has modernized the cycle. Salting the fish draws out moistness, saving the fish and giving it a fundamentally longer time period of reasonable ease of use, making it a canny way to deal with safeguarding a really important protein quite a while before fridges and coolers. Disregarding the way that we are right now totally outfitted with present day development, people really eat salt cod for its extraordinary flavor and surface.


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Ingredients;  (For special

1 cod filet, gauging approx 600g
500g of sugar
500g of ocean salt


Simple method;

1 .   Wash and dry the filet of cod. Join as one the salt and sugar
2 .   Sprinkle half of the salt and sugar into a baking plate and lay the fish on top
3 .  Cover with the extra salt and sugar and pack solidly
4 .  Cover with stick film and refrigerate for 24 hours. Expecting that the cod filet is particularly          thick it will require longer. See More
5 .  At the point when the cod has hardened wash well in cold water and wipe off
6 .  Encase by muslin texture and leave on a wire rack in the refrigerator for 7-10 days
7 .  The salt cod will save in the cooler for a little while or the cooler for two or three months. It            ought to be consumed infection water for 24 hours preceding using, changing the water                  something like twice during this time.

salt cod recipe



Serving idea;

Attempt Francesco Mazzei's vivid Baccalá stuffed courgette blossoms or for a good primary attempt Rosana McPhee's Salt cod and chorizo meal. Luca Marchiori grandstands an exemplary Venetian dish Baccalà mantecato presented with rich toasted polenta.

                                           FQA'S  (for answer)

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