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Recipe for cod brandade with tarragon

BY SÉBASTIEN MONCEAUX

Recipe for 8 people

Brandade
  • 1,850 kg of cod
  • 200 ml of olive oil
  • 1 L of ½ skimmed milk
  • Tarragon
  • 2 cloves of garlic
  • Grape seed oil
  • Salt & pepper
Potato Opaline
  • 400 g firm-fleshed potato
  • 50 g of butter
  • Flower of salt
  • Freshly ground pepper
Mashed potatoes
  • 2.5 kg of Agria potatoes
  • 75 cl of cream
  • 300 g of butter
  • Salt & pepper

Preparation

Step 1 : preparation of 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 penetrates the flesh, then drain.
  • Put the potatoes through a food mill.
  • Make the mashed potatoes by boiling the cream with the butter, salt and pepper, then add the mashed potatoes, whisking as you go.
  • Adjust the seasoning.

Step 2 : preparation of the potato opaline

  • Clarify the butter, melt it gently and recover only the yellow part.
  • Peel the potatoes and cut them into 1 mm thick strips, do not wash them. Spread them out on a baking mat and season them.
  • Spread the clarified butter over the potatoes and cover them with a baking sheet.
  • Bake at 150 C° for 1 hour, checking regularly. The potatoes should be crispy and translucent.

Step 3 : preparation of the brandade

  • Raise, remove the bones and skin from the cod.
  • Poach the cod in the milk, boil it, and leave it to rest for a few minutes.
  • Confire the garlic in olive oil over a very low heat and then pass through a sieve.
  • Drain the cod and remove the leaves by hand. Add the garlic and whisk with the remaining oil.
  • Add the mashed potatoes and bring to the boil. Adjust the seasoning and add the chopped tarragon.

Assembly and finishing:

  • Place the prepared brandade in a hot soup plate.
  • Gratinate with salamander, place the potato opaline on top, season with fleur de sel and pepper, and finish with a drizzle of olive oil.





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