Salt Cod Salad (Insalata di Baccalà) Recipe | Frank and Sal
Spring Favorite Zero Waste Fillet
Mastering the Cold Salt Cod Salad
This salad is the best way to enjoy the clean, oceanic flavor of high-quality Baccalà. It is light, bright, and relies on the texture of the fish. Because our fillets are 100% skinless and boneless, you can flake the meat by hand without worrying about hidden bones. It is a set and forget dish that gets better the longer it sits in the fridge.
Product Details
- Selection: The wings and tail sections of the fillet are ideal for this. They are thinner and poach quickly, staying tender rather than chewy.
- Poaching Technique: Start the fish in cold water. If you drop it into boiling water, the outside gets tough before the inside is done. A gentle simmer is the secret.
- Zero Waste: Since there are no bones to remove after cooking, you keep 100% of the flaked meat for the salad bowl.
Market Notes
Lemon Zest: Do not skip the zest. The juice provides the acid to soften the fish, but the zest provides the aroma that makes the salad smell fresh.
Black Gaeta Olives: We recommend a mix of pitted whole and sliced olives. This ensures you get an olive in every bite while maintaining a beautiful contrast against the white fish.
Francesco's tip: Add some pickled cherry peppers if you want a bit of heat. The vinegar from the peppers works well with the lemon oil dressing.
Ingredients
- 1.5 lb. Soaked Frank and Sal Baccalà
- 2 Stalks Celery (finely diced)
- 1/2 cup Fresh Italian Parsley (chopped)
- 3-4 Cloves Garlic (minced)
- Juice and Zest of 2 Lemons
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Black Gaeta Olives (pitted whole or sliced)
- Black Pepper to taste
Cooking Instructions
1. Poach the Fish: Place your soaked sections into a pot and cover with 2 inches of cold water.
In-Depth Poaching Instructions
Poaching Baccalà is different than boiling fresh fish. Because the fish has been cured, the proteins are tight. Starting in cold water is non-negotiable; it allows the heat to penetrate the dense center of the loin at the same rate the outside warms up.
Set your burner to medium heat. Watch for the first few small bubbles to rise (the "quiver"). As soon as it hits this stage, lower the heat to maintain a gentle simmer. If you see a rolling boil, the fish will become rubbery and tough. Simmer for exactly 8 to 10 minutes depending on the thickness. You know it is ready when the layers of the fish begin to separate naturally under slight pressure.
2. Cool and Flake: Drain the water and let the fish reach room temperature. Use your fingers to break the fish into large, bite-sized flakes. Do not over-handle it; you want lumps, not a paste.
3. The Aromatics: In a large bowl, add the fish, diced celery, and parsley. Add the minced garlic and your Gaeta olives. The garlic will mellow out as it sits in the lemon juice.
4. Dress the Salad: Whisk your olive oil, lemon juice, zest, and black pepper in a small jar. Pour it over the fish. Toss gently with a wooden spoon so you don't break the flakes.
5. Marinate: Cover the bowl and refrigerate for at least 4 hours. Overnight is even better. Give it one more toss before serving to redistribute the oil and lemon that settled at the bottom.
Why cold poaching works
Bringing the fish up to temperature slowly prevents the muscle fibers from seizing. If you boil it hard, the fish becomes rubbery. By simmering it gently, the water reaches the center of the thickest pieces at the same time the outside finishes. This results in a soft, buttery texture that grabs the dressing.