Label
All
0
Clear all filters

La Morue à la Cantaleinne

Salt cod with eggs

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Jeanne Strang

Published 1991

  • About

The salt fish even found its way into the High Auvergne where, cooked with haricot beans, it was a dish served after a funeral. In the hills of the Cantal they make a rustic kind of fish omelette. The walnut oil gives it a wonderful nutty flavour.

Ingredients

  • 250 285 g (8–10 oz) salt cod
  • 3 tablespoons

Method

Soak the fish in an earthenware or porcelain dish for 36 hours, changing the water frequently. Drain it and pat it dry with kitchen paper. Skin and fillet the fish and slice it very thinly.

Heat the walnut oil in a frying pan and when it starts to smoke, tip in the fish. Reduce the heat slightly and stir briskly, turning the fish over and over. It will break up and soften and as you con

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title