Home-smoked Cod With Salad And Anchovy Dipping Sauce
This recipe takes marinated cod to the next level by infusing it with a rich smoky flavor. The apple and frisée salad provides a crisp, fresh contrast to the tender fish, while the hearty potato salad adds a comforting element to the dish. The anchovy mustard dipping sauce ties everything together with its savory and tangy notes, creating a well-balanced and satisfying meal. Enjoy the complex flavors and textures in every bite of this unique and delicious dish.
— Constant Cookbook
Ingredients
- 100g/3½oz brown sugar
- pinch salt
- 600g/1lb 5oz piece of cod
- 1 short length of juniper branch
- ½ head frisée lettuce
- 1 apple
- ½ fennel
- 2 tbsp picked dill
- 3 tbsp heavy cream
- , to taste salt
- 400g/14oz new potatoes
- ½ cucumber
- 2 tbsp capers
- 3 tbsp sour cream
- 100g/3½oz mayonnaise
- 1 tbsp red wine vinegar
- 100g/3½oz sugar
- 100ml/3½fl oz vinegar
- 1 tbsp mustard seeds
- ½ tbsp caraway seeds
- ½ tbsp dill seeds
- 150ml/5fl oz oil from a jar of anchovies
Instructions
- Mix the sugar and salt together for the curing mix. Rub the cod with curing mix on both sides. Leave at room temperature for 30 minutes. Place in the fridge for at least 8 hours, preferably overnight.
- Pat the cod dry with kitchen paper. Put the cod in a baking tin and put the juniper branch on the opposite side of the tin. Carefully set fire to the juniper branch. Cover with foil and smoke for 10 minutes. If you want a smokier flavour leave to smoke for longer.
- Remove the cod from the roasting tin and carefully cut into 5mm/¼in slices. Lightly brown the slices with a chefâs blow torch.
- For the apple and frisée salad, toss all of the salad ingredients in the cream and season with salt.
- For the potato salad, bring a pot of salted water to the boil, add the potatoes and cook until soft. Use a peeler to create thin strands from the outside of the cucumber, reserve this to make pickled cucumber. Finely chop the remaining flesh of the cucumber for the potato salad
- Drain the potatoes and leave to cool. Mix with the other potato salad ingredients.
- For the anchovy mustard dipping sauce, put the sugar, vinegar, spices and 100ml/3½fl oz water in a pot and bring to the boil. Whisk to dissolve the sugar. Leave to cool and reserve half for the pickled cucumber. Mix the other half with the anchovy oil.
- For the pickled cucumber, mix the reserved cucumber strands with ½ tablespoon of salt and set aside for 5 minutes. Wash the cucumber to remove the salt, then drain. Mix with the pickling liquid.
- Divide the cod slices bewreen 4 serving plates and serve with the salads and dipping sauce.
Cook Time
1H
Yield
Serves 4
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