Entree: Iceland – Saltfiskur (Rehydrated salted cod served poached or pan-fried, traditionally paired with potatoes and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 33 min

Additional 24 hrs

Total 25 hrs

Ingredients

- 1 lb (454 g) salted cod (saltfisk), rinsed and soaked
- Water for soaking (enough to cover, change at least twice over 24–36 hours)
- 4 cups (960 ml) whole milk or water for poaching
- 1 bay leaf
- 6 whole black peppercorns
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) neutral oil or extra-virgin olive oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 lbs (900 g) potatoes, peeled and cut into even pieces
- 3 tbsp (45 g) unsalted butter, divided
- 2 tbsp (30 ml) chopped fresh parsley
- Freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Rehydrate the salted cod: place the rinsed salted cod in a bowl and cover with cold water. Refrigerate and change the water 2–3 times over 24–36 hours until saltiness is reduced. After final rinse, drain and trim any excess skin or bone.
2. While cod soaks, cook the potatoes: place potatoes in a pot, cover with cold salted water, bring to a boil and simmer until tender about 15–20 minutes. Drain, return to pot, add 1 tbsp (15 g) butter and mash slightly or leave in large chunks. Keep warm.
3. Poach the cod: in a wide shallow saucepan bring milk or water with bay leaf and peppercorns to a gentle simmer. Add drained cod and poach gently for 8–10 minutes until fish flakes easily. Remove cod to a plate and keep warm; reserve poaching liquid.
4. Sauté the onions: in a large skillet heat 2 tbsp (30 g) butter with 2 tbsp (30 ml) oil over medium heat. Add sliced onions and a pinch of salt and cook slowly until golden and caramelized, about 15–20 minutes, stirring occasionally. If they begin to stick, add a few tablespoons of the reserved poaching liquid.
5. To serve: flake or portion the poached cod into large pieces and arrange with the boiled potatoes and caramelized onions. Spoon pan or poaching juices over the fish, dot potatoes with remaining 2 tbsp (30 g) butter, sprinkle chopped parsley and grind fresh black pepper to taste. Serve with lemon wedges for squeezing.