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Recipe for cod brandade with tarragon

DE SÉBASTIEN MONCEAUX

Recipe for 8 people

Brandade

1,850 kg of cod

0,2 L olive oil

1 L of ½ skimmed milk

Tarragon

2 cloves of garlic

Grape seed oil

Salt & pepper
Potato Opaline

400g firm-fleshed potato

50g of butter

Flower of salt

Freshly ground pepper

Mashed potatoes

2.5 kg Agria potatoes

0,750 cream

300gr butter

Salt & pepper

Preparation

Step 1 : prepare the ingredients

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.

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.

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 purée 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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