SALT COD
BRAISED FENNEL
8 portions cod loin (85g each) coarse sea salt 100g RANGPUR LIME BUTTER
20g RANGPUR LIME BUTTER 20g pernod 240g fennel bulb, cut in 13mm/.5” dice 1g salt
Spread a 12mm/1/2” thick layer of salt in a dish that will snugly hold the cod in a single layer. Arrange the cod portions on top of the salt, leaving a small space between them. Cover with a 12mm/ 1/2” thick layer of salt. Refrigerate for 24 hours. Remove cod from salt and rinse well. Place the cod in a large bowl or container and cover with 3 liters/3 quarts of cold water. Refrigerate for 24-30 hours, changing the water 4-5 times. The cod is ready to cook when the soaking water tastes barely salty. When ready, drain and pat the cod portions dry with paper towels. Set the cod on a rack in the refrigerator for an hour to dry. Remove the cod to a shallow dish and cover with the butter, tossing each portion to evenly coat. Place 4 portions of cod in each of two sous vide bags, spreading them out so that they barely touch. Distribute any excess butter into the bags. Vacuum seal the bags and cook in a 58C/ 136F water bath for 15 minutes. Keep warm until ready to serve.
Place all of the ingredients in a skillet set over medium low heat. Toss and cover tightly. Cook, stirring occasionally, until fennel is very tender. Uncover, raise the heat to medium high, and cook, stirring, until most of the liquid is evaporated and the fennel is coated in the flavored butterfat. ROASTED FINGERLINGS 16 small fingerling potatoes, scrubbed and cut in half lengthwise 3g olive oil 1g salt 2 grinds black pepper Place the potatoes in a bowl, drizzle with oil and sprinkle with salt. Toss until well coated. Arrange on a baking sheet in a single layer, cut sides down. Roast in a 176C/350F oven for 10-15 minutes until golden and tender. Serve immediately.
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