It looks like you are still using an browser that is no longer supported with security updates. Some features on this site may not work including the checkout. We strongly recommend that you either update your browser or use another one such as:

Google Chrome Microsoft Edge Firefox Safari
Christmas Food & Wine Pairings: Chateau la Tour de l’Eveque Rosé 2019 & Two Ways with Salt Cod

November 20, 2020

Christmas Food & Wine Pairings: Chateau la Tour de l’Eveque Rosé 2019 & Two Ways with Salt Cod

Two Ways with Salt Cod

Two simple salt cod recipes – Brandade and Croquette – to go with our refreshing Chateau la Tour de l’Eveque Rosé 2019.

For the salt cod
  • 1kg Cod fillet or other white flaky fish – Whiting, Pollack or Haddock
  • Rock Salt

Method

1) Place a layer of salt in a dish, add the fish and over with salt. Refrigerate for 48 hours. Remove from the brine, wipe clean – wrap in a cheesecloth or similar.

2) The cod can now be kept in fridge for up to two weeks.

3) To rehydrate the cod, soak in several changes of cold water in the fridge for 48 hours.


For the Salt Cod Brandade (2 servings)
  • 500g salt cod
  • 5-6 cloves garlic, peeled and crushed
  • 4-5tbs warm single cream
  • 150-200 mls fruity olive oil, heated to just warm
  • Juice of 1 small lemon
  • Black pepper

Method

1) Cover the cod with milk in a pan, add bay leaf and simmer for about ten minutes. Drain, carefully remove any bones and skin, flake the flesh, retain the cooking liquor.

2) Warm half the olive oil in a pan and gently cook the garlic. Add the cod and stir vigorously with a wooden spoon or spatula – breaking down the cod against the side of the pan.

3) Slow add more liquid – alternating between cream and oil (and the cooking liquor if it is not too salty) until you have a thick glossy puree.

4) Add lemon juice, pepper (and salt possibly) to taste.


For the Salt Cod Croquettes (4 servings)
  • 500g salt cod brandade from above
  • 300g mashed potato
  • 1 tbs plain flour
  • Handful of chopped parsley or other herbs to suit
  • Zest of 1 lemon
  • 2 eggs

Method

1) Mix all the ingredients together – the texture should be similar to mash – add more flour if it is too wet to shape.

2) Heat oil in deep fryer to 170C. Using two spoons mould the mix into small egg shapes – deep fry for about 4 mins until golden.

3) Serve with lemon and aioli.


Recipe created by the Gatherers
Stay in touch!

Love wine? - Sign up to our newsletter to keep up to date with all the latest news, offers and events from Corney & Barrow.

By providing us with your details you are consenting to receive our newsletter. Read our fair processing notice on our website here.
In-Bond / Retail products

Your cart contains both retail and in-bond products, you cannot checkout with both.