Preparation info

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By Brent Savage

Published 2010

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  • 200 g (7 oz) piece of cod fillet (such as blue-eye trevalla or hapuka), skin removed
  • 60 g ( oz) sea salt flakes
  • 200 ml (7 fl oz) milk
  • 1 fresh bay leaf
  • 2 sprigs thyme
  • 6 black peppercorns


Trim any bloodline from the cod. Place on a plate, sprinkle both sides with the salt, cover with plastic wrap and refrigerate for 1½ hours to draw out the moisture.

Rinse the salt from the cod. Place the milk, bay leaf, thyme and peppercorns in a saucepan over low heat and simmer for 15 minutes to allow the flavours to infuse. Add the cod and cook for 8 minutes or until cooked through. Allow to cool in the milk. Remove the cod and set aside. Strain the milk and reserve.