House Cold Cured Casco Bay Salt Cod


4 Servings


1 C jambon salpicon
4 2 1/2-oz portions of cod
1/2 C sweet garlic cream*
1/2 oz osetra caviar


  • Toast the coriander seeds, black peppercorn and juniper.
  • Grind all together in a spice grinder leaving them still coarse.
  • Mix all ingredients in a mixing bowl.
  • Rub cure into cod, let sit for 12 hours.
  • Rinse under cold water and let sit for one hour.
  • Dry and poach in milk and olive oil for 7 minutes and 110 degrees.
  • 210 W. Rittenhouse Square, Philadelphia, PA, 19103