Ingredients for 4 people:
- 200 g potato
- Salt
- 8 garlic cloves
- 100 g of extra virgin olive oil
- Fresh thyme
- 300 g desalted cod loin, without skin
- 100 g of cream
- A few strands of saffron
- Salt
Preparación:
- Place the blade guard carefully on in the mixing jug.
- Put the peeled and quartered potatoes into the jug. Cover them with cold water and room.
- Cook at SL speed, 100 degrees 35 minutes (until potatoes are soft). Strain with the steamer basket. Set aside.
- Put the peeled garlic in the mixing jug with the protector. Add the oil and thyme. Cook at speed 1, 80 degrees, 12 minutes.
- Take out of the jug and set aside.
- Place the cod in the mixing jug without the protector. Add the strained garlic oil.
- Cook at speed 1, 70 degrees 10 minutes.
- Let it cool.
- Shred with the “turbo” a few times to completely mince the fish.
- Add the cream, saffron and potatoes.
- Crush at speed 4, 4 minutes.
- Adjust salt to taste if necessary.
Tips…
- You can grill the brandade in the oven in casserole pots with cheese.
- Use it to fill piquillo peppers, Lyonnaise or vol-au-vent.
- Serve it with toast – if you want, accompanied by a poached egg (see recipe for Eggs Benedict)
