Pan-Seared Salt-Cured Cod with Potato Cream
Norwegian-style cod fillet cured in coarse salt, then pan-seared skin-side down until crispy. Served with silky potato cream made from waxy potatoes, butter, and whipped cream, finished with chives and roasted garlic. A refined preparation balancing briny, crispy fish against rich, velvety vegetables.
Ingredients
- 1 lb cod fillet, divided into boneless pieceshalibut fillet1:1white fishfish-free
similar texture and flavor
- ⅛ oz coarse saltfleur de sel1:1salt
finer texture, similar curing effect
- 3 ss oil
- 1 stalk thyme
- 3 cloves garlic
- 2 ss unsalted butter
- 1 lb waxy potatoes, peeledfloury potatoes1:1potatoes
creates fluffier cream
- 0.0 cups heavy cream
- 1 ¾ tbsp salted butter
- 0.0 cups heavy cream, whipped
- ⅛ oz chives or green onions, chopped
Instructions
- 1
Place cod fillet skin-side down on coarse salt for approximately 20 minutes.
- 2
Scrape salt thoroughly from the fish.
- 3
Heat oil in a pan with thyme and garlic cloves.
- 4
Place fish skin-side down and sear on medium heat until nearly cooked through and skin is crispy.
- 5
Add butter and baste the fish with it, then remove pan from heat.
- 6
Season with black pepper and adjust salt as needed.
- 7
Boil potatoes in unsalted water until tender and let steam under cloth.
- 8
Mash potatoes and stir in cream and softened butter.
- 9
Fold in whipped cream at serving and adjust seasoning with salt and pepper.
- 10
Plate fish with potato cream, baby carrots, asparagus, fried garlic, and butter.
Tips
Scrape salt thoroughly to avoid overly salty fish.
Medium heat prevents burning the butter and overcooking the delicate fish.
Unsalted water and unsalted butter allow precise seasoning control.
Good to Know
Store leftovers in airtight container up to 2 days. Potato cream and fish separate for best texture.
Potatoes can be boiled and mashed (without cream) up to 8 hours ahead. Cure fish up to 2 hours before cooking.
Serve immediately while fish skin is crispy and potato cream is warm. Fried garlic and roasted carrots warm.
Common Mistakes
Do not skip scraping salt to avoid overly salty fish.
Do not rush the searing or increase heat to avoid burnt butter and undercooked interior.
Do not fold whipped cream in advance to avoid deflation and graininess.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and flavor
finer texture, similar curing effect
creates fluffier cream