Ingredients
Yields: 4 servings- 1 ½ to 2 pounds Salt cod, boneless
- 1 quart Whole milk
- 1 teaspoon Whole black peppercorns
- 2 Bay leaves
- 3 Garlic clove lightly crushed
- 1 Sprig of fresh thyme
- 8 Fresh oysters
- 8 Toasted baguette croutons
Oyster Mayonnaise Ingredients:
- 4 to 5 Fresh oysters (medium size)
- 2 teaspoons Dijon mustard (mild)
- ½ Lemon, juiced
- 2 tablespoons chives, finely chopped
- 3 oz Vegetable oil
- 2 oz Grape seed oil
- Salt and white pepper
Directions
Preparation
Place the salt cod in a large glass or plastic mixing bowl with enough cold water to cover it and let it soak for 24 hours in the refrigerator, changing the water 2 or 3 times. Drain the salt cod and trim off any brown flesh. Cut the fish into four equal pieces. Place the fish in a medium saucepan and add the milk, ½ quart water, peppercorns, and bay leaves. Simmer over medium-low heat until the cod is soft and flakes easily, about 15 to 20 minutes. Remove the pan from the heat, strain the fish. Display each filet in the middle of the warm serving plates, sauce the oyster mayonnaise over the fish. Top each fish filet with two oysters and garnish with the baguette croutons. Serve immediately.