Greg Doyle, Grant King, Katrina Kanetani

Salt Cod with Mojama – Red Capsicum and Almond Crunch

Name: Salt Cod with Mojama – Red Capsicum and Almond Crunch
Yield: Serves 6
Cuisine: Australia
Ingredients: 30 g (1 oz) stale sourdough without crusts, ripped into small pieces; 2 large vine-ripened tomatoes; 1 teaspoon olive oil; 1 small garlic clove, crushed; 1 red capsicum (pepper); 1 red capsicum (pepper); 2 tablespoons olive oil; 1 teaspoon sherry vinegar; 100 g (3½ oz) whole almonds, roasted with olive oil in the oven, then salted; 100 g (3½ oz) whole almonds, roasted with olive oil in the oven, then salted; 10 g (¼ oz) butter; 500 g (1 lb 2 oz) salt cod (baccala), thinly sliced into long sheets and trimmed of any bloodline; 1 kg (2 lb 4 oz) rock salt; 500 g (1 lb 2 oz) salt cod (baccala), thinly sliced into long sheets and trimmed of any bloodline

Preparation info

Serves
6

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

500 g (1 lb 2 oz) salt cod (baccala), thinly sliced into long sheets and trimmed of any

Oceania
Australia
Sydney
Starter
Pescatarian
Gluten-free

Method

Place the cod fillets in a stainless-steel tray and sprinkle with the rock salt, making sure all the flesh is covered. Leave in the refrigerator for 4 days. On the fifth day, rinse the salt cod in cold water and leave for another day, changing the water four times over that day. Lift the salt cod out of the water and dry with paper towel. Thinly slice the fillet lengthways, tri