House Cold Cured Casco Bay Salt Cod

Seafood

1 C jambon salpicon
4 2 1/2-oz portions of cod
1/2 C sweet garlic cream*
1/2 oz osetra caviar

Toast the coriander seeds, black peppercorn and juniper.

Grind all together in a spice grinder leaving them still coarse.

Mix all ingredients in a mixing bowl.

Rub cure into cod, let sit for 12 hours.

Rinse under cold water and let sit for one hour.

Dry and poach in milk and olive oil for 7 minutes and 110 degrees.