Salt to taste
3 medium-sized potatoes (150g) without skin
200ml of olive oil
1 1/2 teaspoons of chopped thyme
1 1/2 teaspoons of chopped rosemary
3 whole cloves of garlic
750ml of milk
300g of cod fillets, desalted for 24 hours
For the bell pepper coulis
2 large red bell peppers, seeded and cut into pieces
1 cup of water
2 tablespoons of olive oil
Salt and black pepper to taste
Fresh parsley leaves for garnish
Salt to taste
3 medium-sized potatoes (150g) without skin
200ml of olive oil
1 1/2 teaspoons of chopped thyme
1 1/2 teaspoons of chopped rosemary
3 whole cloves of garlic
750ml of milk
300g of cod fillets, desalted for 24 hours
For the bell pepper coulis
2 large red bell peppers, seeded and cut into pieces
1 cup of water
2 tablespoons of olive oil
Salt and black pepper to taste
Fresh parsley leaves for garnish
In a large pot with plenty of water and a bit of salt, cook the potatoes for 25 minutes or until they become soft
Drain and reserve
In another pan, heat the olive oil over low heat and sauté the thyme, rosemary, and garlic for five minutes
In a refrigerator, mix the milk with the cod
Place it in a moderate oven (180°C) that has been preheated for 20 minutes or until it browns
Remove the cod from the milk and reserve them separately
Mash the potatoes with a fork and mix with the cod
Add the olive oil, strained through a fine-mesh sieve (discard any solids), and 1/2 cup of milk. Reserve
Prepare the coulis
In a food processor, blend the bell pepper with water until it becomes smooth
In a pan, heat the olive oil over low heat and cook for ten minutes or until it reduces slightly
Season with salt and black pepper
Heat the cod brandade and cream in a bain-marie, then portion into ramekins
Heat the coulis and spoon it over the cod brandade
Garnish with fresh parsley leaves and serve.
