Salted cod with winter cabbage, bacon and beer sauce

Name: Salted cod with winter cabbage, bacon and beer sauce
Yield: Serves 4
Cuisine: France
Ingredients: 3 thyme sprigs, leaves picked; 100 ml double cream; 1 tsp lemon juice; 4 skinned cod fillets (about 120 g each); 250 ml bitter (English beer); 15 g sea salt; 2 garlic cloves, peeled and finely chopped; 600 ml chicken stock; about 4 tbsp olive oil, plus extra to drizzle; ½ pointed Hispi cabbage; 2 shallots, peeled and sliced; 175 g thick-cut bacon, cut into 5cm long batons; 40 g butter; 120 g baby onions, peeled; 2 tbsp dark brown sugar; 6 bay leaves, split in half lengthways, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS IS A NOD TOWARDS MY TIME IN ALSACE. THE GUTSY COMBINATION OF BEER, BACON AND CABBAGE IS DELICIOUS AND IT COMPLEMENTS SALTED COD PERFECTLY.

Ingredients

4 skinned cod fillets (about 120 g each)
15 g sea salt

Europe
France
Main course
Winter
Mediterranean

Method

Rinse the cod fillets, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Lay on a tray and sprinkle with the salt, coating both sides evenly. Wrap in cling film and refrigerate for 4-6 hours. Rinse the cod in cold water to remove the salt and pat dry with kitchen paper. Cover and chill.
Trim the cabbage, cutting out the c