Cod brandade and olive tapenade
- Canapé
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
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.
Ingredients
Cod brandade
- 250g of potatoes , peeled and cut into chunks
- 80ml of olive oil
- 6g of salt
- 2 lemons , juiced
- 20 flat-leaf parsley , julienned
- 20g of chives , chopped
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
- 1 cod fillet , weighing 600g
- 1000ml of olive oil
- salt
To plate
- 3 slices of pumpernickel bread
- 2 tbsp of olive oil
Equipment
- Sugar thermometer
- Fine chinoise
Method
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
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
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Cod brandade and olive tapenade
