Cod is a funny one. It is highly prized around the world, but someone snacking on a delicate coral trout or garfish may wonder what all the fuss is about. Cooked badly, it can be rubbery and bland. Personally, the jury is still out, but I have to say it is hard to beat perfectly cooked skrei, the highest grade of cod, when it is first available in January having been rushed down from the Barents Sea to Norway.
Still, whatever you think of it, this popular fish has had a long and eventful history, from the start of its international trade during the Viking era, right up to the recent cod wars between Iceland and England. Many countries, including Portugal and Italy, drool over the air-dried and salted cod fillet – a form that I also adore. This recipe draws influence from that famous salty dried cod preparation, known as bacalao and brandade, but adapted here for a fresh fillet.
The recipe also gives instructions for smoking the bread. If you don’t have a smoker, you can re-create a similar flavour using hickory smoke powder.