Cod fillet - 400g

Cod is nothing but dried and/or salted cod. Cod has a very tasty white flesh that salting and drying do not alter. Being cod, cod is therefore a fish very low in calories and lipids which adapts to different cooking methods and is prepared above all like any other fish. It should just be desalinated before cooking so that the excess salt does not interfere with its consumption.

Its salt content needs to be reduced before cooking but the cod should not be desalted too much either, its flesh would then be somewhat bland. For a salted cod: let it soak for a whole day in water. If there is skin, it must be visible and therefore not turned towards the bottom of the container. Change the water 2 to 3 times. It is also possible to desalinate the cod in milk to obtain a soft flesh.

Cod can be poached, steamed or stewed and can simply be pan-fried. Be careful not to boil the cod, its flesh will become tough. For frying, brown both sides for 5 minutes.

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