Salt Cod: Desalting to Service
How to desalt cod, then eight lessons that use it: esqueixada, cheek fritters in tempura, brandade, cod dashi and cod à Brás.
Henrique Sá Pessoa
Chef and Owner, Alma
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
8 Lessons, 67 min total
- FREE
Introduction
- FREE
#1 The Fundamentals of Salted Cod
- FREE
#2 Cod Esqueixada with Gazpacho
- FREE
#3 Cured Cuttlefish with Cod and Squid Ink Sauce
- FREE
#4 Cod Cheek Fritter in Tempura
- PRO
#5 Cod Brandade and Cod Sous-Vide
- PRO
#6 Cod Dashi
- PRO
#7 Cod Stock with Coriander Water and Egg White Foam
- PRO
#8 Cod à Brás - The Cobblestreet Cod
About this course
How to desalt cod is lesson one, and everything after it depends on getting that right. The fundamentals lesson starts with the fish: which part of a salted side is loin, which is belly, which is cheek, and what each one is worth once the salt has come back out of it.
Salt is the constant to work against, so every recipe layers something around it. Onion water and pennyroyal oil cut the cure. Esqueixada with gazpacho and cured cuttlefish with squid ink sauce stay cold, the cheeks go into tempura, brandade sits against a sous-vide loin, and a cod dashi and a cod stock take the rest.
You finish able to buy salted cod, bring it back to the texture a dish needs, and take it cold, fried, poached or into stock instead of defaulting to one. Cod à Brás closes the class on the trimmings the other seven leave behind.
"Salted cod has more range than people think, seven recipes barely cover what it can do."
Henrique Sá Pessoa · Chef de Cuisine @ Alma - Henrique Sá Pessoa
Lessons
8
Video
1 hr 7 min HD
Recipes
9
Level
Audio
English (VO)
Subtitles
English, German, Italian, Spanish, French
At the end of this course you will be able to
Desalt salted cod correctly and judge when the loin is ready to be cooked.
Make a cod brandade and hold a sous-vide cod loin at the right texture.
Draw a cod dashi and a cod stock finished with coriander water and foam.
Fry salted cod cheeks in tempura and build cod à Brás from the trimmings.
Salt cod today, bluefin tuna tomorrow.
One membership. Access all content.
Every masterclass, the full recipe library, and the creators who add new recipes every week, all with Gronda PRO.
70+
Masterclasses, new ones every month
50,000+
Step by step professional recipes
1,500+
Creators cooking at professional restaurants
Meet your instructor
Henrique Sá Pessoa
Chef and Owner, Alma · Two stars since 2018 · Le Cordon Bleu trained
Henrique Sá Pessoa is a Portuguese chef whose restaurant Alma earned its second star in 2018. He came to cooking late, after a lecture from a Le Cordon Bleu graduate, and trained at the Pennsylvania Institute of Culinary Arts before Le Cordon Bleu itself.
He has cooked in the United Kingdom and Australia, where he first worked with Asian technique, and his food now sits between Portuguese tradition and international haute cuisine. That shows in this class: cod dashi and tempura next to brandade and cod à Brás.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
Markus
Who is this course for?
New to bacalhau or cooking it for years
First-time and practised cod cooks who want fillet, cheek, trimming and broth all used well.
Seven dishes out of the same fish
Cuts, desalting and seasoning layered against the salt, for cooks who want the method made clear.
Anyone who wants more from salt cod
Brandade, tempura cod cheeks and dashi, cooks who want more than one direction out of salted cod.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 40,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
Full access to every masterclass in the library and the complete recipe collection. All lessons, all techniques, all chefs, under one membership.
On the Gronda app on iPhone and Android, or straight from your browser at gronda.com. Start on one, pick up on the other.
Every masterclass lists its level and length up front, so you know exactly what you're getting into before you start. Whether you're picking up a technique for the first time or refining one you've worked for years, there's a class built for where you are.
Yes. Every masterclass comes with its own recipes, and PRO membership includes the full recipe library beyond the class itself.
The first lesson of this class is free, no card required. To watch the full class and everything else in the library, start a Gronda PRO trial. You get full access during the trial and can cancel before it ends without paying anything.
Gronda PRO is —/month on the annual plan (billed once a year), or —/month if you'd rather pay monthly. Either way you get full access to every masterclass and recipe. The annual plan comes with a 7-day free trial, so you can try it before you're charged. Exact pricing depends on your platform and region, shown before checkout.
Yes, anytime. If you subscribed through the App Store or Google Play, cancel from your phone's subscription settings. If you subscribed on gronda.com, cancel from your account settings on the site. No fees, no calls.
Yes. Gronda PRO comes with a 30-day refund window. If you subscribed through the App Store, request the refund directly from Apple, they handle the payment. Through Google Play, request it in the Play Store or email support@gronda.com. If you subscribed on gronda.com, email support@gronda.com within 30 days of your purchase. After 30 days, refunds aren't available.
Start free for 7 days
Every masterclass, 50,000+ professional recipes, and 1,500+ creators. No payment required.
4.8 on the App Store
3M+ chefs
App of the Day in 120+ countries
7 Genius Salted Codfish Recipes · Henrique Sá Pessoa
