Cassolettes of creole brandade
Ingredients
Instructions
- 1 kg Cod fillets
- 2/3 large potatoes (400 g)
- 15 cl Olive oil
- 15 cl Whole milk
- 3 Cives (or spring onions)
- 4 garlic cloves
- 1 bay leaf
- 2 sprigs of flat-leaf parsley
- 1 Lime
- 1 Piece of West Indian pepper
- 1 tbsp. coffee Rase of 4-spices
- Pepper
- Desalinate the cod for 12 hours in cold water, changing the water 3 times.
- Rinse it, put it in a pan of cold water and bring to a simmer.
- Let cook for 10 minutes on low heat. Drain. Remove the skin and bones.
- Peel the potatoes, plunge them into a pan of cold water with the bay leaf and bring to the boil, then cook for 20 minutes.
- Preheat the oven to 200°C (th. 6-7).
- Drain the potatoes and mash them with a fork.
- Add the cod, the oil, the milk, the chives and the chopped parsley, the pressed garlic, a little grated lemon zest, the chilli pepper cut into very small cubes, the 4-spice and pepper.
- Divide the brandade into 4 cassolettes. Bake for 15 to 20 mins.
- Serve hot with a green salad.
Cassolettes of creole brandade
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