approx. 1 kg (2 lb) table salt
1 x 1 kg (2 lb) tail piece of cod, cleaned
1 x 1 kg (2 lb) tail piece of cod, cleaned
for the garlic mayonnaise
6 tablespoons mayonnaise
1 garlic clove, crushed
little lemon juice
1 garlic clove, crushed
little lemon juice
for the garlic dressing
4 tablespoons lemon juice
2 tablespoons white wine vinegar
4 tablespoons oil
salt
pepper
4 garlic cloves, crushed
2 tablespoons chopped
parsley caster sugar (superfine granulated) to taste
2 tablespoons white wine vinegar
4 tablespoons oil
salt
pepper
4 garlic cloves, crushed
2 tablespoons chopped
parsley caster sugar (superfine granulated) to taste
method
1. Put a layer of salt in a roasting tin or baking dish just large enough to hold the fish.
2. Cover the cut surface of the fish with foil and place it in the dish, foil downward.
3. Pour salt all over the fish so that it is completely enclosed.
4. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 to 1 1/2 hours.
5. Meanwhile, mix together the ingredients for the mayonnaise and dressing, and place in separate bowls or jugs.
6. To serve, lift the fish out of the tin in its crust of salt, then break the crust and remove it carefully, taking the skin of the fish at the same time.
7. Serve with the mayonnaise and dressing.
2. Cover the cut surface of the fish with foil and place it in the dish, foil downward.
3. Pour salt all over the fish so that it is completely enclosed.
4. Bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 1 to 1 1/2 hours.
5. Meanwhile, mix together the ingredients for the mayonnaise and dressing, and place in separate bowls or jugs.
6. To serve, lift the fish out of the tin in its crust of salt, then break the crust and remove it carefully, taking the skin of the fish at the same time.
7. Serve with the mayonnaise and dressing.
serving amount
serves 4 - 6
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