Ingredients
- 1 cod fillet, weighing approx 600g
- 500g of sea salt
- 500g of sugar
Method
- Wash and dry the fillet of cod. Mix together the salt and sugar
- Put half of the salt and sugar mix into a baking tray and lay the fish on top then cover the fish with the remaining salt and sugar and pack tightly.
- Cover with cling film and refrigerate for 24 hours.
- Once the cod is firm rinse well in cold water and pat dry.
- Wrap in muslin cloth and leave on a wire rack in the fridge for 7–10 days
- The salt cod will keep in the fridge for a couple of weeks or the freezer for a few months. It needs to be soaked in cold water for 24 hours before using, changing the water at least twice during this time.
