SALTED COD

Or Baccalà. No arguments.

Soaked for 30 hours in two changes of water and then laid into a pan with olive oil, butter and Jerusalem artichokes. Sea-salt and pepper, finished with a dry vermouth flambé. All I needed was some tartare sauce, so I made some.

Went quite well with three-day-old Bordeaux. No whites, plz.

Photos: (a) salty feesh; (b) uninvited guest...