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Cod brandade and olive tapenade

Cod brandade and olive tapenade

PT1H30M

1
For the olive tapenade, blend everything to a purée. Push through a sieve to remove any lumps and chill until needed
  • 200g of black Kalamata olive, soaked in water for 20 minutes
  • 2.5g of garlic, chopped
  • 1 lemon, zested
  • 1g of thyme leaves
  • 1.5g of xanthan gum
  • 56ml of olive oil
  • 66ml of water
2
For the cod flakes, skin and pin bone the cod, make sure there is no bloodline left on the fish. Lightly season with salt
  • 1 cod fillet
  • salt
3
Place in a small pan and cover with the oil. Put over a low heat. The oil should reach about 45°C. Poach for 10-12 minutes
  • 1000ml of olive oil
4
Lift the cod out of the oil and separate it into individual flakes. Choose the 9 nicest flakes for the garnish. The rest is for the brandade
5
For the brandade, cook the potato in boiling salted water until tender. Drain and push through a sieve. Season with the olive oil, salt and lemon juice
  • 250g of potato, peeled and cut into chunks
  • 80ml of olive oil
  • 6g of salt
  • 2 lemons, juiced
6
Mix everything together and don’t overwork it. Fold in the cod flakes, parsley and chives. Try not to break up the cod flakes
  • 20 flat-leaf parsley, julienned
  • 20g of chives, chopped
7
To plate, cut each slice of bread into 3 lengthways. Lightly oil a frying pan and add the bread
  • 3 slices of pumpernickel bread
  • 2 tbsp of olive oil
8
Toast on each side for 1 minute. Cool. Cover with clingfilm so it doesn’t dry out
9
Spoon some brandade onto the toast and top with a cod flake

Ingredients

Metric

Imperial

  • Cod brandade

  • Olive tapenade

  • Cod flakes

  • To plate

    • 3 slices of pumpernickel bread
    • 2 tbsp of olive oil

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