Home-Cured Cod

I got this idea looking at someone else's dish at another table at Paco Meraldo, but also remembering the fabulous cured cod at Bar Boulud.

fresh cod

sea salt

tomatoes

tiny capers

garlic cloves, quartered

parsley, chopped

EVOO

S&P

red wine vinegar

1. confit the tomatoes ahead of time, let cool
2. cure cod by rubbing with salt and letting sit for 6 hours; rinse off well when done
3. either sous-vide or confit the cured cod ; when done break into chunks and put in a bowl
4. toss with tomatoes and other ingredients; let garlic infuse a bit then remove