For the Brine:
Combine the cod, water and salt in a non-reactive container (making sure the cod is completely submerged) or tightly-sealed plastic bag. Marinate in the refrigerator for 10 minutes. Remove the cod from the brine, rise, and return to the refrigerator uncovered for 1/2 hour, or until slightly tacky to the touch.
Recipe © copyright Daniel Boulud. Reprinted with permission.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.