Cod's Head and Shoulders is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of poached head and shoulders of cod served with lemon and horseradish sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Cod's Head and Shoulders.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
232. INGREDIENTS.—Sufficient water to cover the fish; 5 oz. of salt to each gallon of water.
Mode.—Cleanse the fish thoroughly, and rub a little salt over the thick part and inside of the fish, 1 or 2 hours before dressing it, as this very much improves the flavour. Lay it in the fish-kettle, with sufficient cold water to cover it. Be very particular not to pour the water on the fish, as it is liable to break it, and only keep it just simmering. If the water should boil away, add a little by pouring it in at the side of the kettle, and not on the fish. Add salt in the above proportion, and bring it gradually to a boil. Skim very carefully, draw it to the side of the fire, and let it gently simmer till done. Take it out and drain it; serve on a hot napkin, and garnish with cut lemon, horseradish, the roe and liver. (See Coloured Plate C.)
Time.—According to size, 1/2 an hour, more or less. Average cost, from 3s. to 6s.
Sufficient for 6 or 8 persons.
Seasonable from November to March.
Note.—Oyster sauce and plain melted butter should be served with this.
Modern Redaction
Ingredients:
1 cod head and shoulders (cut the cod where the body begins to narrow towards the tail)
150g sea salt per 5l of water
lemon slices, creamed horseradish and cod roe, to garnish
sea salt
Method:
Clean, de-scale and wash the fish then dry before rubbing a little salt over the insides of the fish. Cover and set aside to marinate in the refrigerator for at least 90 minutes. Lay the cod in a fish kettle, pour over enough cold water to cover then add 150g salt per 5l of water.
Place on your hob and bring to a gentle simmer. Keep cooking gently for about 40 minutes, or until the fish is done (add more water as needed). To serve, remove the fish from the kettle and drain. Garnish with lemon slices, prepared horseradish and cod roe then serve.
