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

  • About

Ingredients

  • 700 g (1lb 9 oz) salt cod
  • 2 anchovy fillets
  • h

Method

Preparation

  1. 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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