In this recipe, I used cured pork jowl (called “guanciale”). If you don’t have access to cured guanciale, you can use prosciutto (basically another fatty part of the pig that has been cured). Note that I did not use a smoked pork product, like bacon, because the smoke flavour will overpower the delicate taste of cod.
First start with slicing the cured pork jowl. Here’s what it looked like in its package.
Skin side up (notice the string still attached…as the pork jowl is hung during the curing process)
Fat side up
Making slices
Create pork fat slice base
Get piece of fresh cod filet
Cut fish to create an even long piece. Place on pork fat base.
Salt and pepper fish, and add a line of fresh sage leaves
Roll the fish in the pork fat
Place roll in pan with a bit of melted lard, on medium high heat
Flip roll to get even cooking on all sides
Plating with a dollop of Dijon mustard
The pork fat should be cooked through but still soft, and the fish should flake apart easily and appear very moist
The perfect forkful - fish, cured pork fat and Dijon mustard
