Salted fish has been part of our food heritage for over a thousand years and this recipe reflects the traditions of the northern isles. Thule Ventus produce their own salt-cured cod from individually line-caught sustainable stock off Sumburgh Head, Shetland. The Shetland Black potatoes can be sourced, along with a range of heritage varieties, from Andrew Skea at The Potato House, Auchterhouse.
There is a video of this dish on my Instagram
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| 2 persons |
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Salted fish has been part of our food heritage for over a thousand years and this recipe reflects the traditions of the northern isles. Thule Ventus produce their own salt-cured cod from individually line-caught sustainable stock off Sumburgh Head, Shetland. The Shetland Black potatoes can be sourced, along with a range of heritage varieties, from Andrew Skea at The Potato House, Auchterhouse.
There is a video of this dish on my Instagram
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Ingredients
- 1 80g pkt Shetland Air Dried Salt Cod see link below
- 300 mls double cream
- 300 mls whole milk
- 1 leek cleaned and sliced
- 2 bay leaves
- A generous twist of freshly milled black pepper
- 100 g butter
- 6 medium potatoes – depending on size. Ideally Shetland Black potatoes when available The Potato House
- Garden chives to garnish
Servings: persons
Instructions
- Remove cod from its packaging and rinse under the cold tap to remove any excess salt.
- Place fish in a bowl of a sufficient size to submerge the fillet in cold water. Set aside in a cool place. After several hours, rinse off water and refill with fresh cold water to cover the fish. Continue to soak for a total of 48hours, refreshing the water at regular intervals three times each day.
- Remove cod from the final rinse and place in a pan on the hob. Poach in simmering water for approximately 15minutes, depending on thickness, until it is fully cooked, and flakes easily. Remove from pan with a slotted spoon and place on a plate.
- Peel potatoes and slice quite thinly.
- Butter an ovenware dish and add a layer of potato, a twist of pepper and evenly scatter on flakes of cooked cod. Add a few knobs of butter, a scatter of finely sliced leek and pour over some of the creamy milk.
- Repeat adding layers of potato, cod flakes, leek, butter and cream until the dish is complete, adding a couple of bay leaves along the way.
- Cover with foil and bake in a pre-heated oven at 190 C for 1hour. The dish should be bubbling, toasted on the top and the potatoes fully cooked. You can remove the foil for the last 15minutes if it needs a little more toasting. Check during cooking and add a little milk if it looks to dry – this can depend on the size and depth of your dish and your variety of potato.
- Scatter with freshly chopped chives before serving.
Recipe Notes
Delicious for 2 as a main course served with Shetland kale or seasonal greens.
Thule Ventus will supply you mail order with fine salt cod https://scottishfoodguide.com/places/united-kingdom/shetland-islands/shetland-isles/producers/thule-ventus/