Cod brandade is an emulsion of cod and olive oil, traditionally eaten in the winter with bread or potatoes. In this cod brandade recipe Agnar Sverrisson lifts the dish to a light plane with the addition of pumpernickel and salty olives.
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
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.