Salt Cod with Orange and Pine Nut Salad
Photography by Aaron McLean.
Bacalau or salt cod is a staple food in Spain and in the markets it is displayed on beautiful marble slabs, with some soaking, ready for use. Unfortunately Bacalau is one of the few ingredients not available in New Zealand, but it is entirely possible to reproduce a fine alternative by salting your own fish. The accompanying salad is redolent of Andalucia, where orange trees abound.
Serves: 4-6
INGREDIENTS
800 grams firm white fish eg hapuka, monkfish or blue cod
3 tablespoons sea salt
1 teaspoon whole cumin seeds
½ cup flour
olive oil
Orange Salad
2 oranges
½ red onion, thinly sliced
4 tablespoons pine nuts, toasted
4 tablespoons small black olives
pinch of chilli flakes
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped coriander
sea salt and freshly ground pepper
To serve
3 baby cos lettuces, halved
METHOD
Salt cod: Scatter half the salt over the base of a ceramic or glass dish just large enough to hold the fish. Place the fish on top and sprinkle over the remaining salt. Cover and refrigerate for 6 hours. Rinse under cold water for a few minutes to remove all the salt. The fish should feel very firm to the touch. Dry well with paper towels.
Heat a little olive oil in a sauté pan. Scatter the cumin seeds over the fish, pressing lightly to adhere then dust lightly in flour. Cook until golden on both sides. Drain on paper towels.
Salad: Peel the oranges with a knife, removing all the white pith. Cut the orange segments from between the membrane. Cut each segment in half and place in a bowl. Soak the red onion in cold water for 10 minutes, drain and squeeze dry in a tea towel.
Combine all the salad ingredients in a bowl and season.
To serve: Place the cos halves on serving plates. Thickly slice the fish on the diagonal and lay it on top of the lettuce. Spoon over the salad and serve with crusty bread.
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