Equipment
Ingredients
Fish and Beans
- 400 g salt cod, whole piece or thick fillets
- 250 g dried flageolet beans, rinsed and picked over
Aromatics and Dairy
- 500 ml whole milk
- 1 bouquet garni
- 30 g unsalted butter
- 1 yellow onion, finely diced
- 4 garlic, minced
- 200 ml heavy cream
- 2 g black pepper, freshly ground
- 15 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Place the salt cod in a large mixing bowl and cover completely with cold water. Place the dried flageolet beans in a separate bowl and cover with cold water. Leave both to soak in the refrigerator for 24 hours. You must change the water for the salt cod every 8 hours to ensure excess curing salt is drawn out.
Drain and rinse the soaked flageolet beans. Transfer them to the Dutch oven, add the bouquet garni, and cover with fresh water by about 5 centimeters. Bring to a boil, then reduce the heat and simmer gently until the beans are tender but still hold their shape.
While the beans are finishing their simmer, drain and rinse the soaked salt cod. Place it in a medium saucepan and pour in the whole milk. Bring to a gentle simmer at 85 degrees Celsius or 185 degrees Fahrenheit. Poach the fish until it turns completely opaque and flakes easily.
Carefully remove the cod from the milk using a slotted spoon. Discard the poaching milk. Once the cod is cool enough to handle, peel away any skin and pick through to remove any hidden bones. Flake the meat into large, bite-sized chunks and set aside.
Drain the cooked beans, discard the bouquet garni, and set the beans aside. In the emptied Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and minced garlic, sauteing until translucent and highly fragrant.
Return the drained flageolet beans to the Dutch oven with the onion and garlic mixture. Pour in the heavy cream and stir gently to combine, bringing the mixture to a bare simmer.
Carefully fold the flaked salt cod into the creamy beans. Simmer gently until the cream thickens slightly and coats the back of a spoon. Season with freshly ground black pepper. Taste the sauce before adding any salt, as the cod typically provides enough seasoning for the entire dish.
Remove the pot from the heat. Garnish generously with the chopped fresh parsley and serve immediately in warmed shallow bowls.
Chef's Notes
- Always taste the fully assembled dish before reaching for the salt shaker. Even after a rigorous 24-hour soak, salt cod retains a significant amount of its interior curing salt, which permeates the cream sauce.
- Poaching the cod in milk rather than water is a traditional French technique. The milk helps to draw out excess saltiness while keeping the flesh snowy white, sweet, and incredibly tender.
- Flageolet beans are considered the caviar of beans in classical French cuisine due to their thin skins and creamy interiors. If you must substitute, choose a high-quality white bean but monitor cooking times carefully.
- When combining the final dish, use a wide spatula and a folding motion rather than a stirring motion. This preserves the large, satisfying flakes of the fish and prevents the delicate beans from mashing.
Storage
Refrigerator: 3 days — Store in an airtight container. The cream sauce will thicken significantly upon chilling.
