Cod, root veg and bacon on plate

Salt cod with root vegetables, cream & bacon

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Prep: 30 mins Cook: 1 hr plus up to 2 days salting and soaking

More effort

Serves 4

Make this salt cod recipe to impress at a dinner party. It's worth the time it takes to prepare and fish goes well with bacon if you get the balance right

Nutrition and extra info

Nutrition: per serving

  • kcal719
  • fat59g
  • saturates35g
  • carbs8g
  • sugars7g
  • fibre3g
  • protein38g
  • salt3.4g
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Ingredients

  • 700-800g cod loin
  • flaked sea salt
  • 300g carrots, cut into batons
  • 200g swede, peeled and cut into chunks
    Two slices of swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 200ml chicken stock or vegetable stock
  • 350ml double cream
  • 1½ tbsp finely chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 25g unsalted butter
  • 100g bacon lardons

Method

  1. Choose a dish that will fit the cod and sprinkle salt into it 1.5cm deep. Feel along the fish to see if there are any bones, pull them out out if there are. Put the cod on top, skin-side down. Sprinkle another 1.5cm salt over the top, cover and chill for 24 hours. Remove the salt cod, rinse and soak for about 12-24 hours, changing the water until it doesn’t taste too salty. Cut the cod into four fillets.

  2. Heat oven to 180C/160C fan/gas 4. Pour half the stock into a pan with the carrots, and the other half into a pan with the swede. Add enough water to just cover the vegetables in each pan. Cook each one until the vegetables are almost completely tender and the liquid has been absorbed (the swede will cook more quickly than the carrots), this can take up to 15 mins depending on the size of your pans. Put the vegetables in a small gratin dish. Season. Heat the cream until boiling, then add the parsley, mustard, seasoning and lemon juice. Pour over the vegetables and bake in the oven for about 20 mins. The top should be golden.

  3. Meanwhile, put the cod fillets in a sauté pan and cover with water. Bring to the boil and immediately turn the heat down low and poach for about 8 mins, or until the cod is tender (salted cod never gets as soft as fresh cod).

  4. Heat the butter in a pan and add the bacon. Sauté until golden and the fat is crisp, but be careful not to let the butter burn. Divide the vegetables between four plates, set the cod on top and spoon over the bacon and butter.

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