Salade de morue (Salt Cod Salad) is a traditional Saint-Martin Creole recipe for a classic breakfast dish or starter of de-salted salt cod blended with onion, garlic and chilli that's served with an oil and vinegar dressing. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Salt Cod Salad (Salade de morue).
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In effect, this is a simplified version of buljol, where the fish is fried with onions and chilli and then served in the French style with a vinaigrette dressing.
Shredded cod is a typical dish of the French West Indies. It is generally served on a bed of lettuce leaves or mixed with the flesh of a very ripe avocado crushed into a puree with a little cassava flour.
Ingredients:
200g salt cod
1 onion
1 garlic clove
chilli pepper
oil and vinegar
Method:
The night before, rinse the salt cod to remove any excess surface salt. Place in a large bowl, cover with water and set aside over night, changing the water 2-3 times during that period.
The following day, drain the fish, transfer to a saucepan, cover with water, bring to a boil and cook for about 25 minutes, until the fish is tender. Drain and set aside to cool.
Add oil to a frying pan over medium heat. Add in the fish and fry until cooked through and golden brown. Remove the fish, drain on kitchen paper and set aside until it can be handled. Flake the fish, removing any bones and skin then set aside to cool completely.
Meanwhile, finely chop the onion, garlic, and chilli pepper. Mix into the cod.
Sprinkle with a little oil and vinegar (vinaigrette) before serving.
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