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Salt Cod ‘Berchoux’
Feuillée de morue Berchoux
Preparation info
- For
four
people - Difficulty
Easy
- Ready in
1 hr 10
Appears in
By Jean Troisgros and Pierre Troisgros
Published 1978
Ingredients
700 g 1lb 9 oz 2 h
Method
Preparation
- Choose fine new season’s fish, thick and white. Place a rack in the bottom of a large bowl, cut the fish into four and leave it to soak on the rack, covered with cold water for 48 hours, with the skin side up. Change the water three or four times.
Cooking
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