Fresh Poached Cod with Buttered Veg Bart s Fish Tales
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Date: 2020-05-11
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Comments and reviews: 10
Knute
Jamie, here's a slightly simpler recipe as taught to me when I was living in Norway: Bring a large pot of salted water to a rolling boil, turn OFF the heat and immediately drop in your fresh cod steak or thick fillet. Let it remain in the hot water for exactly 10 minutes and then remove. it's done! If it was a steak the skin will easily slip off and the single spine bone will pull right out, leaving you with the most delicious, succulent fish you have ever eaten. Dip it in salted butter. It certainly is not bland. This technique works equally well with Halibut and a few other fish, but NOT all types. I've tried and failed with salmon and Pacific cod for instance, but it was no go. Thanks, Jamie for showing this way to make perfect fish! Most everybody else seems to only know to fry or bake fish.
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Jamie, here's a slightly simpler recipe as taught to me when I was living in Norway: Bring a large pot of salted water to a rolling boil, turn OFF the heat and immediately drop in your fresh cod steak or thick fillet. Let it remain in the hot water for exactly 10 minutes and then remove. it's done! If it was a steak the skin will easily slip off and the single spine bone will pull right out, leaving you with the most delicious, succulent fish you have ever eaten. Dip it in salted butter. It certainly is not bland. This technique works equally well with Halibut and a few other fish, but NOT all types. I've tried and failed with salmon and Pacific cod for instance, but it was no go. Thanks, Jamie for showing this way to make perfect fish! Most everybody else seems to only know to fry or bake fish.
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Harold
Hi Bart, nice to see someone pushing the idea of esting fish very, very simply. Most fish has a delicate flavour and drowning it in sauces and spices means you end up not tasting the actual fish. I normally bake fish in foil to keep it moist, but I'll try this boiling method next time: cheers! I'd probably have left the skins on the potatoes (unless they were really bad) because there's a lot of nutrition and taste just under the skin. I'd probably also have put some peas with it too: peas and fish seem to go together so well.
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Hi Bart, nice to see someone pushing the idea of esting fish very, very simply. Most fish has a delicate flavour and drowning it in sauces and spices means you end up not tasting the actual fish. I normally bake fish in foil to keep it moist, but I'll try this boiling method next time: cheers! I'd probably have left the skins on the potatoes (unless they were really bad) because there's a lot of nutrition and taste just under the skin. I'd probably also have put some peas with it too: peas and fish seem to go together so well.
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Hallslys
I know you visited iceland, but as a norwegian, this made me remember my youth with grandma's poached cod! We normally ate it just like you made it, but we used to have some crispy fried bacon on top of the cod as well! REALLY freakin tasty, especially when grandpa just came home from the sea with the fish. It was literally hours fresh!
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I know you visited iceland, but as a norwegian, this made me remember my youth with grandma's poached cod! We normally ate it just like you made it, but we used to have some crispy fried bacon on top of the cod as well! REALLY freakin tasty, especially when grandpa just came home from the sea with the fish. It was literally hours fresh!
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Herman
Listen, this dinner is just not complete, where the heck is the Cod roe and the Cod liver. The cod roe you boil in salty water with skin on. The liver you take off the skin maul it between your fingers and put small pieces of onion in, then salt, pepper and a teaspoon of vinegar. Boil that 3-4 minutes. And now you have the perfect meal.
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Listen, this dinner is just not complete, where the heck is the Cod roe and the Cod liver. The cod roe you boil in salty water with skin on. The liver you take off the skin maul it between your fingers and put small pieces of onion in, then salt, pepper and a teaspoon of vinegar. Boil that 3-4 minutes. And now you have the perfect meal.
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BucketBrain1
I did the same, but with extra-virgin olive oil, and a few beans tossed with garlic and regular olive oil. Because I guess I just love to complicate things. I love the idea of keeping it simple though: a few veg treated well. I don't think I'll ever go back to fish and chips from a store after how I felt after eating this.
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I did the same, but with extra-virgin olive oil, and a few beans tossed with garlic and regular olive oil. Because I guess I just love to complicate things. I love the idea of keeping it simple though: a few veg treated well. I don't think I'll ever go back to fish and chips from a store after how I felt after eating this.
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Riki
I'm glad my ability to recognize a fellow Dutchman still exists (the dish was a give away tho, Sunday lunch at Grandma's, one of my favs. I'm gonna let my Grandma make this for me tho, nothing can top her cooking: ) (Add a spoonful of mustard or so to the butter, it tastes so good with the carrots)
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I'm glad my ability to recognize a fellow Dutchman still exists (the dish was a give away tho, Sunday lunch at Grandma's, one of my favs. I'm gonna let my Grandma make this for me tho, nothing can top her cooking: ) (Add a spoonful of mustard or so to the butter, it tastes so good with the carrots)
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CS
Add a boiled egg and steamed cabbage, use salted dried cod instead of fresh and drizzle it with olive oil instead of butter and you'll have made the traditional Portuguese Christmas main course. Sprinkle it with freshly chopped garlic if you're a grown man, because o bacalhau quer alho
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Add a boiled egg and steamed cabbage, use salted dried cod instead of fresh and drizzle it with olive oil instead of butter and you'll have made the traditional Portuguese Christmas main course. Sprinkle it with freshly chopped garlic if you're a grown man, because o bacalhau quer alho
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puttihatnschaf
Mmhhh, dead fish. But besides that, potatoes and carrots with (vegetable) margarine are damn simple but damn yummy without it. We don't need to slaughter and eat animals at all. But i can appreciate the positive tendency of the fish source chosen. At least something. sigh.
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Mmhhh, dead fish. But besides that, potatoes and carrots with (vegetable) margarine are damn simple but damn yummy without it. We don't need to slaughter and eat animals at all. But i can appreciate the positive tendency of the fish source chosen. At least something. sigh.
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Dimas
Thanks for the recipe Bart. Seeing how it emphasize on freshness and how simple in ingredients and preparation. i have a feeling that this is originally a fisherman recipe: p This recipe taste is one where you have to make to understand, coz you can't imagine it from the prep
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Thanks for the recipe Bart. Seeing how it emphasize on freshness and how simple in ingredients and preparation. i have a feeling that this is originally a fisherman recipe: p This recipe taste is one where you have to make to understand, coz you can't imagine it from the prep
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gary
Has the population of cod increased now, the last few years we have been encouraged to try other fish, I quite like haddock, I noticed that the fish fingers we picked up last week ( fine Diners, can't beat a fish finger butty) were pollack. Can you poach other fish this way.
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Has the population of cod increased now, the last few years we have been encouraged to try other fish, I quite like haddock, I noticed that the fish fingers we picked up last week ( fine Diners, can't beat a fish finger butty) were pollack. Can you poach other fish this way.
reply
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