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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Cod brandade and olive tapenade

by
Agnar Sverrisson
Cod brandade and olive tapenade

PT1H30M

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Ingredients

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Metric

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Cod brandade

Olive tapenade

  • 200g of black Kalamata olive, soaked in water for 20 minutes
  • 2g of garlic, chopped
  • 1 lemon, zested
  • 1g of thyme leaves
  • 1g of xanthan gum
  • 56ml of olive oil
  • 66ml of water

Cod flakes

To plate

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

  • Sugar thermometer
  • Fine chinoise

Method

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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
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 potatoes, 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
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
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Agnar Sverrisson
Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.

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