8 to 10 tablespoons toasted sunflower and pumpkin seeds
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Method Prep:30min › Cook:15min › Ready in:45min
De-salt the cod in cold natural (unsalted) water (see footnote). Cut into cubes and cook and stir until golden in a frying pan with a small amount of olive oil.
Pour in a small amount of water and cook at a low heat for around 10 minutes, this will gently poach the fish. Place in a planetary mixer and whisk. Slowly add the oils and the xantana. Adjust the seasoning to taste. Add chives, parsley and sugar and mix.
Serve the creamed cod on garlic scented bread crostini (croutons). Garnish with a small salad of shoots and pomegranate seasoned with raspberry vinegar, Maldon® sea salt and toasted pumpkin and sunflower seeds.
Desalting the cod
If the cod has been preserved in salt, then desalting will be necessary before cooking. To desalt the cod, place the fillets into a large bowl and cover with water; place in the fridge. Change the water four times a day over a 48 hour period. If the cod is cut into pieces before desalting, the length of time needed to soak will be reduced. If the cod is fresh and has been unsalted, you can use right away.