Cured cod with pickled potato noodles and coriander oil

  • 4
  • 60 minutes plus overnight pickling and curing time
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This minimalist dish has just three components: cod simply cured in salt, an interesting pickled potato cut into noodles with a spiraliser and a fresh and fragrant coriander oil. The result is a fresh, light plate full of contrasting textures that work in perfect harmony.

First published in 2022





Pickled potato

Coriander oil


  • Muslin cloth
  • Blender
  • Spiralizer



All the elements for this dish need to be prepared the day before serving, so bear this in mind. Begin by curing the cod. Sprinkle half of the salt into a container and sit the cod on top, then sprinkle the rest of the salt over and pat down, ensuring the fish is evenly coated. Leave to cure in the fridge for 12 hours


Next, pickle the potatoes. Peel and spiralise them into noodles, then rinse in cold water several times to remove as much starch as possible. Submerge the rinsed noodles in a bowl of cold water whilst you make the pickle liquor


Place the water, sugar and vinegar in a pan and bring to the boil, then remove from the heat. Strain the potato noodles, place them back in the bowl and pour over the pickle liquor. Cover and leave in the fridge to pickle for 12 hours

  • 500ml of water
  • 250g of caster sugar
  • 500ml of white wine vinegar

To make the coriander oil, roughly chop the coriander (including stalks) and add to a blender with the oil. Blitz on full power for at least 3 minutes until it is smooth and bright green


Transfer the contents of the blender to a pan and heat until bubbles appear. Line a sieve with muslin cloth or kitchen towel and set it over a bowl. Pour the hot oil into the sieve, then transfer to the fridge to strain overnight


After 12 hours, rinse the cod under cold water then pat dry and finely slice into strips


To serve, divide the sliced cod between 4 serving plates. Strain the pickled potato noodles, then place in a neat tangle over the fish. Finish with a generous amount of coriander oil

First published in 2022

An alumnus of Mugaritz and Nuno Mendes' Viajante, Leo Carreira is carving his own trailblazing path and rethinking how fish and seafood should be prepared and cooked at The Sea, The Sea in Hackney.

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