Red Pepper Purée with Salt Cod and Poached Egg

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

This is an excellent summer lunch dish, cleverly created by Tony Papas of the Bayswater Brasserie in Sydney.

It is an example of how the new wave of Australian cooks are drawing on their European heritage to delight our tummies.


For the Salt Cod and Potatoes

  • 400 g (14 oz) dried salt cod – this is 1 side of cod


Soak the salt cod in plenty of cold water overnight, changing the water a few times if you can. Drain and rinse well. Put the fish in a pan, cover with cold water and poach for 15–20 minutes, until just tender. When it is cool enough to handle, skin the fish and flake the flesh from the bones. Measure out the cooking liquid and make it up to 750