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Wednesday, 11 January 2012

Grilled Salt cod supper.

 Soaked for 12 hours after a light salting - given a heavy dusting of rock salt for an hour the previous night - two cod fillets are given the skin-side-down-crispy-skin treatment before going under the grill for a few minutes to finish off the top side.......
meanwhile a mix of green veg leaves - savoy cabbage preferred if available - are blanched and added to crispy streaky bacon or pancetta fried with a chopped onion with chicken stock and half a bottle of ale reduced by two thirds to give a thickened sauce to go with the fish - from Rick Stein's Coast to Coast.