A term sometimes found on restaurant menus and which refers to cod that has been salted, then desalted, but not dried. What a wonderful product! – yet one that is misunderstood and even disparaged. Its fine tasty flesh acquires a beautiful texture and retains all its juiciness if you take the step of placing the fillet in salt and letting it firm up overnight in the refrigerator before serving it.

Preparing green (salted) cod
Jean-Michel Lorain, La Côte-St-Jacques, France

1. Remove all the bones from a fresh cod fillet and cover with coarse salt for 1 hour.
2. Place the fillet into a large bowl, skin-side up, and let a stream of water run over it for 30 minutes to desalt it.
3. Wrap in a cloth and place in the refrigerator until required. It is best to prepare it a day ahead: see the note above.

Cooking
Cut the desalted fillet into slices 2 mm (1/16”) thick; sauté over high heat in a few drops of olive oil in a non-stick pan for a few seconds on each side. Drain on a cloth.