Gastronomixs

Sauce of salted cod

A delicious creation by Robert Kranenborg, and a perfect accompaniment to vegetable dishes.

Sauce of salted cod

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Ingredients

1

kg

cod or salted cod

300

g

sea salt (omit if using salted cod)

3

dl

fish fumet

60

g

butter

50

g

flour

1

 

shallot

3

dl

cream

 

 

black pepper

Preparation method

  • Salt the cod with the sea salt and let rest in the refrigerator for 1 hour. (If you are using salted cod, set in cold water in the refrigerator for at least 12 hours, refreshing the water 3 times.)
  • Make a roux from the butter, shallot and flour, but do not brown.
  • Add the fish fumet and slowly bring to the boil.
  • Simmer for 10 minutes.
  • Add the cream and mustard and season with black pepper.
  • Roast the cod in an oven or cook sous vide at 60°C.
  • Remove the skin and flake into the sauce.

Serving suggestions

  • As an accompaniment to vegetable dishes.
  • Combines well with fresh pasta or risotto.

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