Salt cod with dried fig and honey cream
Total time45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 6 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Desalted cod 4 portions, divided into 8 pieces 800 g
- Dried figs stalks removed, 80 g sauce and 40 g finishing 120 g
- Honey 30 g
- Cream about 30% fat 250 ml
- Water for poaching the cod; not consumed 1000 ml
- Extra virgin olive oil 20 g
- Bay leaf 1 leaf 0.2 g
- Parsley 3 g
- Salt only if needed 0.5 g
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Method
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Chop 80 g dried figs and place in a saucepan with the cream and honey. Simmer very gently for 10–12 minutes, stirring, until the figs soften and the sauce is creamy. Thinly slice the other 40 g figs.
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Bring the water and bay leaf to a very gentle simmer in a shallow saucepan. Add four cod pieces and poach for 6–8 minutes, depending on thickness, until the centre reaches 63°C. Drain carefully and remove the bay leaf.
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Pat the other four pieces dry. Heat the oil in a frying pan and cook the cod skin-side down for 3–4 minutes, then 2–3 minutes on the other side, until the centre reaches 63°C.
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Taste the sauce and add salt only if needed. Serve one poached and one pan-seared piece per person with the cream sauce, reserved figs and chopped parsley.
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