The tomato and thyme vinaigrette adds an extra fresh zing to this beautiful baked salted cod recipe by Mark Dodson. Delicious sliced chorizo and crushed potatoes round off this hearty fish dish. This salted cod recipe is remarkably easy to make, making it a great option for a weekday seafood dinner.
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Rub the fillets with salt and set aside for 25 minutes. While the cod is salting, place the potatoes in a pot and bring to a simmer until tender. Drain and crush in a bowl while still warm, add the pomace oil and salt. Mix through, being careful not to mash too much
4 cod fillets
350g of new potatoes
120ml of pomace oil
For the vinaigrette, add all the ingredients into the blender and blitz until smooth. Season with salt and pass through a fine chinoise
150g of plum tomatoes
5 sprigs of fresh thyme
100ml of tomato juice
10ml of sherry vinegar
Rinse all the salt off the cod and place in a large saucepan with the cold milk, thyme and bay. Bring to a simmer, cook for 4 minutes, remove and place on absorbent towel
1000ml of full-fat milk
1 sprig of fresh thyme
1 bay leaf
To finish, heat a little pomace oil in a pan on a medium heat. Add the sliced chorizo and cook until golden, add the crushed potato and heat through. Place the potato in the middle of the plate, followed by the cod and the dressing. Garnish with a little rocket
1 chorizo sausage
Place the potato in the middle of the plate, followed by the cod and the dressing. Garnish with a little rocket
1 bunch of rocket
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