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Barrington Software Incorporated

SALT-CURED FISH WITH ARUGULA SAUCE

NYT 03/21/01

Time: 1 1/2 hours, largely unattended

Coarse salt

1 1/2 to 2 pounds thick-cut cod fillet

1 bay leaf

2 to 3 cups milk

2 cups washed arugula or watercress leaves

4 scallions, trimmed.

1. On a plate or tray large enough to hold fish in one layer, sprinkle salt to a depth of about 1/8

inch. Lay cod on it, and cover with another layer of salt. Let stand for about 45 minutes.

2. Rinse fish until no traces of salt remain. Put it in a pan just large enough to hold it in one layer,

and add bay leaf and enough milk to barely cover. Bring to a boil over high heat, then adjust heat

so mixture simmers gently. Fish is done when a skewer or thin-bladed knife passes through it with

little resistance, less than 10 minutes.

3. Combine arugula and scallions in a blender with a small pinch of salt and some poaching

liquid. Blend until creamy, adding a little more warm milk if necessary. When fish is done, drain it

and serve with sauce on the side.

Yield: 4 servings.

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