Salted Cod "Northern Lights"
10 servings
20 minutes
Lightly salted cod with a delicate pattern along the edge really resembles the northern lights, hence the name. In order to give the snow-white fish a beautiful shade, the fillet should be rubbed with berry puree, preferably blueberry, then the cod will be covered with an openwork lilac gradient. Another good option is lingonberry puree, but then the dish can safely be renamed "Crimson Sunset". Whatever color the cod turns out to be, you need to remember that you only need to set aside 2 - 3 hours to salt the fish, then it will turn out tender and very fresh, but to add color, you will need a whole night. Recipe from the chef of the Murmansk restaurant "Tsarskaya Okhota" Svetlana Kozeiko.
1
Rub the cod with salt and sugar, cover with plastic wrap, and refrigerate for 2 hours.
- Cod fillet: 1 kg
- Sugar: 10 g
- Salt: 60 g
2
Place the blueberries in a saucepan, add thyme, rosemary, and juniper, and heat everything over medium heat until reduced to a medium thickness. Then blend with a blender, strain through a sieve, and cool.
- Blueberry: 200 g
- Thyme: to taste
- Rosemary: to taste
- Juniper: to taste
3
Rub the fish with berry puree on one side, cover with plastic wrap, and refrigerate for 12 hours. The time can vary: it depends on how intense the color needs to be. But if the fish is left in the puree too long, it may color the whole piece, and the idea is for the pattern given by the berry juice to resemble the northern lights.
- Cod fillet: 1 kg
- Blueberry: 200 g
4
Clean the cooked cod from the puree, slice it, and serve.