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Brunch bagels with G&T cured Nutaaq® cod

Brunch bagels with G&T cured Nutaaq® cod

  • Summer
  • Lunch
  • Nutaaq® Cod
  • Atlantic cod
  • Lunchbox recipes & small plates
Time:30 min.
Servings:10
Time:30 min.
Servings:10

Ingredients

1 kg Nutaaq cod® fillet with skin

0,05 L gin

0,1 L tonic

500 g salt

500 g sugar

1 lemon

1 lime

10 bagels

0,3 kg cream cheese

1 cucumber

0,3 kg field salad

Cooking instructions

Defrost the cod gently and drain well.

Mix the lemon and lime zest with salt and sugar, add the gin and tonic and cover the cod with the marinade. Leave to cure for about 4 hours on a grid with no cover.

After curing, rinse the fillet and carefully pat dry with paper towels.
carefully dry and cut into thin slices.

Toast the bagels, spread the créme fraiche, season with salt and
pepper and garnish with thin slices of cucumber and the fillet.

Serve the bagels with fresh field salad.

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