Entree: Svalbard and Jan Mayen – National Cuisine – Salted Cod (Salt-cured cod rehydrated and gently cooked, traditionally paired with boiled potatoes and browned butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 24 hrs

Total 24 hrs 50 min

Ingredients

- 1 lb (454 g) salted cod (salt-cured cod), whole or in chunks
- Water for soaking and simmering (enough to cover the fish)
- 1 1/2 lb (700 g) small waxy potatoes (such as new potatoes), scrubbed
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, thinly sliced
- 1 cup (240 ml) milk (optional, for gentle poaching)
- 1 bay leaf
- 6 whole black peppercorns
- Freshly ground black pepper to taste
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- Lemon wedges, for serving

Instructions

1. Rinse the salted cod under cold running water, then place it in a large bowl and cover with cold water. Soak in the refrigerator for 24–48 hours, changing the water 3–4 times to remove excess salt (soak longer for thicker pieces or saltier fish).
2. After soaking, drain and rinse the cod. Place in a saucepan just large enough to hold the fish; add cold water to cover, the bay leaf, and peppercorns. Optionally add the milk for a richer poach. Bring to a gentle simmer and poach until the fish flakes easily, about 10–12 minutes depending on thickness. Remove fish and keep warm.
3. While the fish poaches, cook the potatoes in salted boiling water until tender, about 12–15 minutes. Drain and keep warm.
4. In a small skillet, melt the butter with the olive oil over medium heat. Add the sliced onion and sauté slowly until soft and golden brown, about 8–10 minutes; finish the butter by letting it brown lightly for a nutty flavor but do not burn.
5. Flake the poached cod into large pieces, removing any bones and skin as needed. Arrange potatoes on a serving platter, top with the flaked cod, spoon the browned butter and onions over the fish and potatoes, and sprinkle with chopped parsley and a grind of black pepper.
6. Serve immediately with lemon wedges on the side for squeezing.