Medium

Olive oil

Pepper

Salt

Shallot

Potato

Cod brandade

<h5>10 min</h5><p>The day before desalinate 400 g of cod in cold water, changing the water several times.</p><p>On the day of, cook the cod in simmering water, starting with cold water.</p><p>A good way to be sure it's done is to measure the core temperature, as soon as the cod is 60°C (140°F) it's done.</p><p>Serve.</p>

<h5>25 min</h5><p>Cook 300 g of potatoes directly in the cod cooking water, they should be melting.</p><p>Reserve.</p>

<h5>5 min</h5><p>Prepare and chop 70 g of shallots.</p>

<h5>2 min</h5><p>In a skillet over medium heat, pour 2 tablespoons of olive oil, when hot add the shallot, season with salt and pepper and cook without browning for 1 minute or 2.</p>

<h5>10 min</h5><p>Peel the cod into small pieces, discard skins and bones.</p><p>Peel the potatoes, and cut them into small pieces.</p>

<h5>2 min</h5><p>In the bowl of a food processor, pour the cod and shallots.</p>

<h5>5 min</h5><p>Add the potatoes and blend with a drizzle of olive oil, until you have a thick puree.</p>

<h5>3 min</h5><p>At the end add the parsley.</p><p>Preheat the oven to 200°C (390°F)</p>

<h5>5 min</h5><p>Disperse the brandade into a baking pan, you can streak the surface with a fork to make it prettier.</p>

<h5>25 min</h5><p>Bake for about 30 minutes, until the top browns nicely.</p>

<p>Your brandade is ready, you can serve it with a green salad or lamb's lettuce and a good vinaigrette.</p>

Medium

92 min

Pregnant woman

French

Servings

4

Nutrition

/ per serving

Directions

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