Treska v Majonéze

Mise en Place (Metric)

Court-Bouillon & Poached Base:

• 400 g Skinless Pacific/Atlantic cod fillets (fresh or thawed)
• 120 g Whole carrots (peeled)
• 600 ml Water
• 40 ml White vinegar (5%)
• 1 Bay leaf, 4 black peppercorns, 2 allspice berries, 5 g salt

Salad Dressing & Vegetables:

• 60 g Yellow onion (extremely fine brunoise, rinsed in cold water)
• 50 g Dill pickles / gherkins (finely grated and squeezed dry)
• 160 g Good-quality mayonnaise
• 15 g Yellow or Dijon mustard
• 10 ml Fresh lemon juice
• 5 g Granulated sugar
• Fine sea salt & ground white pepper (to taste)

Method & Service Parameters

1. Court-Bouillon: In a saucepan, bring water, vinegar, bay leaf, peppercorns, allspice, salt, and peeled whole carrots to a simmer. Cook carrots for 10–12 minutes until tender but holding structure.
2. Poach Cod: Add cod fillets into the simmering court-bouillon with the carrots, cover, and gently poach for 7–8 minutes until the fish is opaque and fully cooked.
3. Chill: Remove cod and carrots from the broth; cool completely on a wire rack in the refrigerator.
4. Prep Fish & Vegetables: Once chilled, finely grate the poached carrots on a box grater. Flake the cold cod into fine, stringy shreds using a fork or gloved hands.
5. Dressing: In a mixing bowl, whisk mayonnaise, mustard, lemon juice, sugar, salt, and ground white pepper until smooth and emulsified.
6. Combine: Fold flaked cod, grated carrots, rinsed onion brunoise, and squeezed grated pickles into the mayonnaise until uniformly coated.
7. Mature & Service: Cover and refrigerate for at least 4 hours (ideally overnight) to mature flavors. Serve cold with fresh crusty bread or rožky.