Name: Cod brandade and olive tapenade
Total time: 1 h 30 min
Ingredients: 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; 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; 1 cod fillet, weighing 600g; 1000ml of olive oil; salt; 3 slices of pumpernickel bread; 2 tbsp of olive oil

Cod brandade and olive tapenade

by Agnar Sverrisson

Ingredients

Fruit & Vegetables

250g of potatoes, peeled and cut into chunks
2 lemons, juiced
2g of garlic, chopped
1 lemon, zested

Oils & Vinegars

80ml of olive oil
56ml of olive oil
1000ml of olive oil
2 tbsp of olive oil

Store Cupboard

6g of salt
200g of black Kalamata olive, soaked in water for 20 minutes
salt

Salad & Fresh Herbs

20 flat-leaf parsley, julienned
20g of chives, chopped
1g of thyme leaves

Speciality Ingredients

1g of xanthan gum

Beverages

66ml of water

Fish & Shellfish

1 cod fillet, weighing 600g

Bakery

3 slices of pumpernickel bread