Preparation
Step 1: Preparing the mashed potatoes
- Peel and cut the potatoes into large pieces.
- Cook them in a large volume of salted water until the tip of a knife easily enters the flesh, then drain.
- Then put the potatoes through a vegetable mill.
- Make the mashed potatoes by boiling the cream with the butter, salt and pepper then add the mashed potatoes while whisking.
- Adjust the seasoning.
Step 2: Preparation of the potato opaline
- Clarify the butter, melt it gently and collect only the yellow part.
- Peel the potatoes and cut into 1 mm thick strips, do not wash them. Spread them on a baking mat and season them.
- Brush the clarified butter over the potatoes then cover them with a baking sheet.
- Cook at 150°C for 1 hour, monitoring regularly. The potatoes should be crispy and translucent.
Step 3: Preparing the brandade
- Lift, debone and remove the skin from the cod.
- Poach the cod in the milk until boiling, then leave to stand for a few minutes.
- Confit the garlic in olive oil over very low heat then pass through a sieve.
- Drain the cod, flake it well by hand. Add the garlic and stir in the remaining oil.
- Add the puree and bring to the boil. Adjust the seasoning and add the chopped tarragon.
Step 4: Assembly and finishing
- In a very hot deep plate, put the previously prepared brandade.
- Brown under the grill, add the potato opaline, season with fleur de sel and pepper, then finish with a drizzle of olive oil.
