Salt Cod, Broad Beans and Mint

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

When soaking salt cod overnight, rinse the fish a few times beforehand otherwise it may still be unbearably salty, especially as it is eaten raw in this dish. To judge the saltiness, taste a pinch from the centre. Blanched podded and peeled broad beans are also delicious.

Ingredients

  • 100 g medium-cured salt cod fillet, rinsed well, then soaked in cold water in the fridge overnight or longer
  • 250 g podded fresh broad beans,

Method

Drain the salt cod, remove any bones and shred the flesh. Bring a saucepan of unsalted water to the boil and blanch the broad beans for a couple of minutes, until tender, depending on their size. Drain in a colander and cool under running water. If the broad beans are large, peel off their pale outer skins. Put the beans in a bowl with the salt cod, olive oil, mint, lemon juice, zest and rocket