Homemade salt cod

Homemade salt cod

By
From
Botanical
Makes
300 g
Photographer
William Meppem

Ingredients

Quantity Ingredient
15g rock salt flakes, Horizon or Maldon are my preferred choices
2 garlic cloves, finely sliced
small bunch thyme
300g skinless and boneless hapuka

Method

  1. Lay a sheet of plastic wrap out on a flat work surface and sprinkle with half of the salt. Arrange half the garlic and the thyme in the middle of the plastic wrap, place the hapuka fillets on top and cover with the remaining salt, garlic and thyme. Wrap the fish up tightly in the plastic wrap, pressing the salt around the fillet. Refrigerate for 24 hours to cure.
  2. Once cured, rinse the fish in continuously running cold water for at least 30 minutes. This removes the excess salt, but leaves the fish tasting pleasantly salty. Refrigerate until required.

Chef’s note

  • Since living and working in Australia I have tried many different species of fish to make salt cod. ‘Hapuka’, which is a New Zealand name for the fish we know as groper, has been the most successful. I honestly feel it is as good as, if not better than, the over-fished European cod.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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