“I really enjoyed the baked salt cod at Pacific Dining Room while on holiday in NSW’s Byron Bay, and I would love to re-create it.”
Toni Hinton, Brisbane, Qld
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
You’ll need to begin this recipe two days ahead.
Ingredients
Method
Main
1.Rinse cod under cold running water, cut into 5cm pieces, place in a large saucepan. Add milk, thyme, garlic and bay leaves, bring to the boil over medium-high heat, simmer until cod begins to flake (10-15 minutes). Remove from heat, cool cod for 10 minutes in liquid, remove with a slotted spoon, set aside. Strain liquid with a fine sieve, reserve 500ml.
2.Combine potatoes in a saucepan with enough cold water to just cover, add 300ml of reserved liquid, bring to a simmer and cook over medium heat until potato is just tender (10-15 minutes). Drain, cool slightly, peel, then thinly slice and set aside.
3.Meanwhile, heat oven to 180C. Heat oil in a saucepan over medium heat, add onion, sauté until soft (7-10 minutes), add paprika, stir until fragrant (1 minute), then add cream, lemon rind and remaining reserved liquid and stir occasionally until reduced to a thick sauce consistency (10-15 minutes).
4.Place half the potato in a single layer in the bases of six 300ml-capacity ovenproof dishes. Top with cod, then sauce, then remaining potato, bake until golden (15-20 minutes). Combine olives and parsley in a bowl, scatter over baked salt cod and serve hot.
This recipe is from the October 2009 issue of .
Notes
