30 MINSDELISALADFISHOVERNIGHT

Treska v Majonéze

Traditional Slovak poached cod & carrot salad in mustard mayonnaise—served chilled with fresh rožky (absolutely best when rested overnight).

YIELD4 Portions (~650 g Total Yield)
PREP20 mins
COOK15 mins

Ingredients

Court-Bouillon & Poaching

  • 400 g Skinless Pacific/Atlantic cod fillets (fresh or thawed)
  • 120 g Carrots, peeled and halved lengthwise
  • 600 ml Water
  • 40 ml White vinegar (5%)
  • 1 Dried bay leaf
  • 4 Whole black peppercorns
  • 2 Whole allspice berries
  • 5 g Fine sea salt

Vegetable Garnish

  • 60 g Yellow onion, fine brunoise (rinsed in cold water)
  • 50 g Dill pickles / gherkins, finely grated and squeezed dry

Dressing & Seasoning

  • 160 g Good-quality mayonnaise (Hellmann's/Duke's or homemade)
  • 15 g Yellow or Dijon mustard
  • 10 ml Fresh lemon juice
  • 5 g Granulated sugar
  • To taste: Fine sea salt & ground white pepper

To Serve

  • Fresh Slovak rožky (or fresh crusty bread)

Method

  1. Simmer Carrots: In a saucepan, bring water, vinegar, bay leaf, peppercorns, allspice, salt, and halved carrots to a gentle boil. Lower the heat and simmer for 10–12 minutes until a knife tip pokes through with just slight resistance (almost fully tender).
  2. Gentle Poach & Residual Cook: Slide the cod fillets into the pot with the carrots. Simmer very gently for 3–4 minutes, then remove the pan from the heat completely. Let the fish and carrots sit undisturbed in the hot court-bouillon for 3–5 minutes until the fish flakes effortlessly and is cooked through without drying out.
  3. Chill Completely: Carefully lift the cod and carrot halves out of the liquid and transfer them to a wire rack or plate in the refrigerator to cool down completely.
  4. Shred & Grate: Finely grate the chilled poached carrots on a box grater. Flake the cold cod into fine, stringy shreds using a fork or gloved hands.
  5. Emulsify Dressing: In a mixing bowl, whisk together mayonnaise, mustard, lemon juice, sugar, salt, and ground white pepper until smooth and cohesive.
  6. Fold & Combine: Fold the flaked cod, grated carrots, rinsed onion brunoise, and squeezed grated pickles into the dressing until uniformly coated.
  7. Cure & Serve: Cover tightly and refrigerate for at least 4 hours—though it is **absolutely best when rested overnight** so the delicate cod strands fully absorb the dressing and harmonize the deli flavors. Serve cold with fresh crusty bread or rožky.
Chef's Tip: Halving the carrots ensures they soften all the way through without turning mushy on the outside. Cutting the burner and letting the cod finish in the hot residual broth keeps the delicate flakes juicy and silky rather than rubbery.