Poached Salt Cod with Vegetables and Garlic Mayonna

Name: Poached Salt Cod with Vegetables and Garlic Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds salt cod; Grated zest of 1 orange; A handful of dried fennel branches or 1 fennel bulb, quartered; 1 onion, stuck with 4 whole cloves; 6 black peppercorns; 1 pound small beets; 2 pounds small potatoes, scrubbed but not peeled; 1 pound medium carrots, peeled; 1 whole cauliflower (about 2 pounds), trimmed and broken into florets; 1 pound ultra fresh small green beans; 8 hard-cooked eggs, in their shells; 1 recipe Garlic Mayonnaise

Servings: persons

2 pounds salt cod
Grated zest of 1 orange
A handful of dried fennel branches or 1 fennel bulb, quartered
1 onion, stuck with 4 whole cloves
6 black peppercorns
1 pound small beets
2 pounds small potatoes, scrubbed but not peeled
1 pound medium carrots, peeled
1 whole cauliflower (about 2 pounds), trimmed and broken into florets
1 pound ultra fresh small green beans
8 hard-cooked eggs, in their shells
1 recipe Garlic Mayonnaise

1
A vegetable steamer
2
6-quart pasta pot fitted with a colander
3
One or 2 days before preparing the final dishdepending upon the saltiness of the fishplace the salt cod in a bowl of cold water and soak, covered, in the refrigerator.
4
Change the water three or four times during the soaking period to remove excess salt.
5
Drain and rinse the fish.
6
Place the cod in a large saucepan.
7
Add fresh cold water to cover, along with the orange zest, fennel branches or quarters, onion pricked with cloves, and peppercorns, and bring just to a simmer over medium heat.
8
Immediately remove the pan from the heat.
9
Cover and let stand for at least 15 minutes.
10
Drain well and discard the flavorings.
11
Scrape any fatty skin off the fish and remove any bones.
12
Tear the fish into large pieces and arrange on a platter.
13
Cooking each vegetable separately, steam the beets, potatoes, and carrots.
14
Peel and halve or quarter the beets and arrange on a separate platter for just the vegetables.
15
Add the potatoes to the platter.
16
Halve the carrots lengthwise and arrange on the platter.
17
Separately blanch, refresh, and drain the cauliflower and green beans.
18
Arrange the cauliflower and beans on the platter.
19
Arrange the eggs around the edges of the platter.
20
Bring the platters to the table and serve with the sauce.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds salt cod, Grated zest of 1 orange, A handful of dried fennel branches or 1 fennel bulb, quartered, 1 onion, stuck with 4 whole cloves, and more.

Yes, Poached Salt Cod with Vegetables and Garlic Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Salt Cod with Vegetables and Garlic Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions