Salt cod
For 6 It is best to buy a whole cod – of about 2.25–2.75 kg (5–6 lb), say – and to take it home and fillet it yourself. It is important that the salting process is started the moment you have finished filleting in order to prevent deterioration of the cut side of the fish. Maldon salt is not suitable for this recipe.
1 kg (2.1/4 lb) very fresh fillet of cod with skin intact
1 kg (2.1/4 lb) natural coarse sea salt
Use a flat board, and arrange this in a tray, with a saucer placed under one end to make it slant at an angle.
Cover the board with a layer of salt about 1 cm (1/2 in) deep. Place the fish, skin side down, on top of the salt. Cover the other side of the fish with 1 cm (1/2 in) of salt. Put in the fridge for 24 hours minimum – 5 days maximum.
Remove the salt by rinsing the fish under a running cold tap for 5 minutes. Then place in a bath of water for 6 hours, changing the water as frequently as possible.