2 kg of cod cut into pieces
2 tablespoons of butter
1/4 cup of wheat flour (30 g)
2 cups of milk (480 ml)
1/2 teaspoon of salt
1 cup of butter (200 g)
1 1/2 cups of olive oil (360 ml)
3 cups of heavy cream (720 ml)
1/2 teaspoon of black pepper
1 tablespoon of salt
For the toast
4 medium pita breads (420 g)
1 tablespoon of butter
1 tablespoon of chopped fresh parsley mixed with 1 tablespoon of finely chopped green onion (for sprinkling)
Fresh thyme sprigs (for garnish)
2 kg of cod cut into pieces
2 tablespoons of butter
1/4 cup of wheat flour (30 g)
2 cups of milk (480 ml)
1/2 teaspoon of salt
1 cup of butter (200 g)
1 1/2 cups of olive oil (360 ml)
3 cups of heavy cream (720 ml)
1/2 teaspoon of black pepper
1 tablespoon of salt
For the toast
4 medium pita breads (420 g)
1 tablespoon of butter
1 tablespoon of chopped fresh parsley mixed with 1 tablespoon of finely chopped green onion (for sprinkling)
Fresh thyme sprigs (for garnish)
In a large mixing bowl or tigela, place the cod, cover it with cold water, seal it with plastic wrap and refrigerate for 48 hours, changing the water at least four times to desalinate
Wash the cod under running water and drain it
In a large pot, bring 6 liters of water to a boil
Submerge the cod pieces in the boiling water and let them cook for approximately 2 minutes
Drain it
Remove the skin and bones and reserve it
In a medium saucepan, melt the butter over low heat
Add the wheat flour and whisk vigorously with a wooden spoon, without letting it brown, until you get a smooth mixture
Add the milk, whisking constantly to prevent lumps from forming
Season with salt and cook, whisking continuously, until you get a thick and homogeneous sauce (approximately 4 minutes)
Reserve it
In a large saucepan, melt the butter over medium heat
Add the reserved cod pieces
Simmer, stirring occasionally, until the cod absorbs the butter (about 5 minutes)
Pass the refried cod through a processor and blend it with the olive oil and the reserved sauce, adding it slowly, until you get a smooth mixture
Place the mixture back in the saucepan, add the heavy cream, black pepper and salt, and cook, stirring occasionally, until it's warm (about 5 minutes)
Pass it through to a bowl and reserve it
Preheat the oven to 180°C (medium)
Prepare the toast: open the pita breads in half, butter the halves, and cut them into triangles
Arrange on a large baking sheet
Bake in the preheated oven until lightly browned (about 5 minutes)
Remove from the oven
Sprinkle the brandade with the mixture of parsley and green onion
Place the bowl in the center of a platter, surround it with the toast, and garnish with fresh thyme sprigs
Serve immediately
935 calories per serving
