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We've been trying to develop a salt cod recipe for the restaurant. The owner wants us to keep it in fillet form, preferably pan fried or grilled. So far our efforts have been met with mixed results; the fish often comes out quite tough, and some pieces are still too salty even after 2-3 days of soaking. Because there are thicher pieces mixed in with the thinner tail pieces, my guess is that they don't respond in the same way to our treatment.
So my questions are, what does milk do to salt cod? Is it better than water? When is it appropriate to use it?
And also, how can we make this fish moist? Is braising the only option?
What are your favourite techniques?
TIA
So my questions are, what does milk do to salt cod? Is it better than water? When is it appropriate to use it?
And also, how can we make this fish moist? Is braising the only option?
What are your favourite techniques?
TIA