Dry-aged cod with beet crudité and lemon mayonnaise

Cooking instructions

Start by skinning the fillet. We recommend skinning the cod when frozen for a perfect result (watch our video guide here).

Place the cod fillet on a grate over a 1/1 gastro tray and let it defrost overnight at 2° C. Once the cod is defrosted, remove the pin bones.

Do a mix of salt, sugar and lemon zest (the ratio is optional and should be done to your liking) and sprinkle it on both sides of the fillet. Place the cod on a clean grate over a 1/1 gastro tray. Do not cover or wrap the fish, as it will be unable to dry and drip excess fluids.

Put it back in the fridge at 2° C for 2-3 days (or even longer), depending on how firm you prefer the meat.

Beet crudité

Peel the zest off the beet and continue to peel thin strips, place them in icy water.

Do a mix of oil, lemon juice, salt and pepper and marinate the beets in the dressing.

Lemon mayonnaise

Whisk a mayo from egg yolks, lemon/vinegar, mustard, salt, pepper and oil.