Lightly Baked Cod By Chef Stromvall – H&S Recipe Of The Week
Sophisticated Food Porn: The Best Of Chef Patrick Stromvall
Lightly Baked Cod With Charred Onions, Crispy Pork Rind & Brown Butter is another delectable recipe by the ‘culinary king’ Patrick Stromvall. If you want to learn how to achieve this perfect restaurant-quality dish at home then follow the recipe, where Chef Stromvall takes you through step by step. If you have any queries do comment our Chef will get back to you. So get ready to put your culinary skills to test! Happy cooking!
Chef Patrick Stromvall – The Culinary King
LIGHTLY BAKED COD WITH CHARRED ONIONS, CRISPY PORK RIND & BROWN BUTTER
LIGHTLY BAKED COD WITH CHARRED ONIONS, CRISPY PORK RINDS & BROWN BUTTER (Servings for 1)
INGREDIENTS
1 raw white fish (Cod)
3% salt-water solution (brine)
Oil for deep frying, panfrying
1 large onion
1-2 tbsp butter (1tbsp for greasing tray & 1tbsp for brown butter)
Salt to cover the onion
lean pork skin (1-2)
Dill for garnish (a few sprigs)
METHOD
STEP 1 (Preparing the Fish, Panfrying Followed by Baking )
Take your big chunk of raw white fish (for example cod) and leave it overnight in brine (3% water solution i.e. for e.g. in 1L water roughly 30 gms of salt). Next day, rinse thoroughly and cut a chunk of approximately 150gms, then panfry (skin side down). Then place on a buttered tray with plastic foil on top of the fish, and bake in the oven at 80 degrees till the inside of the fish reaches 42-44 degrees (make sure the oven is not hotter or else the plastic will melt on the fish).
STEP 2 (Charred Onions)
Preheat oven at 140 degrees. Slightly wet onion (with skin on) with water then totally cover in salt and bake for 1 hr or less at 150 degrees. Remove skin when cooled, and cut into quarters. Use a kitchen blow torch to char the sides & then separate each onion layer so as to decorate later.
STEP 3 (Pork Rind)
Use lean pork skin. Make sure they are totally dry, then cut into approximately 5cm strips. Use a dehydrator (or air oven) to dry overnight at 60 degrees. Next day, deep fry the skin (at 160 degrees) in oil, they should puff up. Remove from oil once light golden in colour.
STEP 4 (Browning The Butter)
Brown the butter in a pan and then let cool. (Butter consists of both fat & milk protein, the idea is to burn the white liquid making it brown).
STEP 5 (Plating)
Use the charred onions and spread out on the plate, then place fish on top (skin side up), add more onions on top and place the pork rind as in the picture then pour your browned butter on top & lastly garnish with dill.