Cod brandade with red pepper
Ingredients (serves 2)
- 1 red pepper
- • 150 g fresh de-boned cod
- • 1 potato
- • Croutons
- • 80 m cream
- • Extra virgin olive oil
- • Chopped parsley
- • Black pepper
- • Bay leaf
Method
- Roast the pepper in the oven at 180ºC for 30 minutes. After 15 minutes, flip the pepper. Remove the pepper from the oven, cover it with a plate and let cool.
- 2. Peel the pepper and remove seeds and pith by hand.
- 3. Peel and chop potato.
- 4. Place potato pieces in a saucepan with water and one bay leaf. Boil for about 15 minutes, or until cooked.
- 5. Then add the cod to the saucepan and let it boil with the potatoes very gently for about 2 minutes. Remove the saucepan from heat.
- 6. Drain the cod and potato (save some cooking water) and put in a large container. Add the cream and a splash of oil.
- 7. Purée this mixture with an immersion blender and add enough cooking water to create a creamy texture. Add black pepper.
- 8. On the plate, first place a base layer of roasted pepper. Then serve the cod brandade on top of the pepper, and then top this mixture with the other half of the pepper.
- 9. Garnish with the croutons and a drizzle of oil.
- 10. Sprinkle chopped parsley on top and serve.
