Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Poached Salt Cod

Preparation info
  • About

    2¼ lb

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Salt Cod or commercial

Method

Procedure

Day 1

Finishing

  1. Place the cod in a bowl and cover it with cold water. Refrigerate the cod in the water for 24 hours, changing the water every 3–4 hours. For overnight soaking, place the bowl in a food preparation sink under a thin stream of cold water.