2011 Best New Chefs' Simplest Recipes
Instead of using salt cod, a classic Portuguese ingredient that takes days to soak, New York City chef George Mendes of Aldea quick-cures fresh cod by standing it in kosher salt for only 10 minutes. He says cod is naturally soft and flaky ("as well as bland," he adds), so salting gives it a firmer texture and a more pronounced flavor.
Chef Portrait © Nigel Parry. Food Photo © Anna Williams.