As you might remember from my post, salt cod, I’ve been on a mission to find this fish for years. I have spotted it on a few websites, but the shipping was always horrendous, so I never followed through with an online order.
My daughter who lives in London assured me that she could purchase salt cod at a Portuguese Market. So just before coming home for a summer visit a couple years ago, she did just that. I repeat the word, SUMMER. I picked her up at the airport in the city. Then we went out to lunch and did some shopping…. all the while forgetting about the salt cod in her suitcase. Well, that was a lesson learned. Do not ever leave salt cod in a hot car!
But now I finally have my hands on some salt cod after years of searching, thanks to Whole Foods. This recipe is an attempt to duplicate a dish my mother made years ago. I’m not sure about the specifics of it, but I think I remembered all of the major components. So here’s my version:
Salt Cod and a Poached Egg with White Sauce and Capers
to serve 4
1/2 stick butter
1 onion, sliced
3 small red potatoes, cut into 3/4″ cubes
10 – 12 ounces pre-soaked salt cod, cut into pieces
1/4 cup half and half
4 poached eggs
4 tablespoons butter
4 tablespoons flour
1 3/4 cups half and half, see white sauce on how to make it
Heat the butter in a large skillet or wok over medium-high heat. Add the onion and potatoes, and sauté them for about 10 minutes. They should be nicely caramelized.
Push the pieces of cod under the potatoes and onions, then pour the half and half over the top. Make sure the mixture is boiling, then cover the skillet and turn down the heat to the lowest position. Cook for 20 minutes without disturbing it.
After cooking, the mixture will look like this:
To make the white sauce, melt 1/2 stick butter in a pan over medium heat. When it has completely melted, add the flour and whisk them both together well. Then pour in the half and half, whisking all the while, and continue mixing until it thickens. If you like, season the sauce with black or white pepper, but don’t add salt. Remove from the stove but leave the whisk in the white sauce.
To prepare the individual servings, divide the salt cod and potato mixture between four bowls and gently add the poached egg. Give the white sauce a whisk, add a generous amount, then top with some capers.