Time:45 min.
Servings:10
Time:45 min.
Servings:10
Ingredients
8 cod loins
1 kg peeled mashing potatoes
3 dl single cream 8%
250 g smoked halibut
200 g grated mozzarella
6 cloves of garlic
1 dl cold-pressed rapeseed oil
20 g salt
White pepper
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See all relevant products for this recipeCooking instructions
Cook the potatoes in the unsalted water and puree them with the single cream. Keep warm.
Poach the defrosted cod loins for 5-6 minutes and finely chop the halibut. Mix the two types of fish, the crushed garlic and oil into the purée. Season with salt and pepper. Put the hot brandade on a refractory plate and sprinkle with mozzarella.
Brown to a gratin in the oven for ten minutes at 200°C.
Serve immediately.
