(Main course - Serves 8)
Ingredients
1 cod, without head (approx. 3 kilo / 6 3/4 lbs)
2 1/2 kg / 5 1/2 lbs coarse salt
25 g / 2 oz LURPAK Slightly Salted Butter - melted
300 ml / 1/2 pt water
Wasabi sauce
375 ml / 13 fl oz water
1 1/2 tbsp plain flour
300 g / 11 oz LURPAK Slightly Salted Butter
1 tsp white wine vinegar
1 1/4 tsp sugar
1/2 tsp salt
2 1/2 tsp wasabi (hot, Japanese horseradish paste)
Decoration: Watercress.
Accompaniments: Boil 1.6 kilo / 3 1/2 lbs potatoes, 400 g / 14 oz broccoli, 400 g / 14 oz spring onions - and wasabi.
Baking time: Approx. 50 min. at 200°C / 400°F / Gas Mark 6.
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Instructions
Rinse and dry the cod. Sprinkle with 1 tbsp of the salt in the stomach of the fish and place it covered in the refrigerator for approx. 1 hour. Rinse the salt out of the cod and dry it. Sprinkle a thin layer of salt into the roasting pan. Brush the fishskin with butter, fold the stomach meat under the cod and place it in the salt (stomach down). Mix remaining salt with 300 ml / 1/2 pt water. Cover the fish with the wet salt. The cod is supposed to be covered. Bake it in the middle of the oven. Take the cod out of the oven and leave to rest for approx. 10 min.
Wasabi sauce: Beat together water and flour in a small bowl until even. Melt the butter in a heavy-based saucepan over a high heat, but without browning it. Beat in the thickening mixture and add vinegar, sugar and salt. Boil the sauce, covered and over a low heat, for approx. 5 min. Add wasabi and season. From now on, the sauce should not boil.
Serving: Loosen the salt "lid" and remove it from the cod. Remove the skin. Transfer the cod, with remaining salt, to a serving dish. Perhaps, un-wrap the cod at the table.
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