Ingredients for 4 people:
- 200 g potato
- Salt
- 8 cloves of garlic
- 100 g extra virgin olive oil
- Fresh thyme
- 300 g of desalted cod loin, without skin
- 100 g cream
- A few strands of saffron
- Salt
Preparación:
- Carefully place the blade guard in the mixing jar.
- Place the peeled and quartered potatoes in the mixing jar. Cover them with cold water and salt.
- Cook at speed 0, 100 degrees 35 minutes (until the potatoes are soft). Strain through the steamer basket. Set aside.
- Place the peeled garlic in the jar with the protector. Add the oil and thyme. Cook at “sauce” speed 1, 80 degrees, 12 minutes.
- Remove from the jar and set aside.
- Place the cod in the jar without the protector. Add the strained garlic oil.
- Cook at speed 1, 70 degrees for 10 minutes.
- Leave to cool.
- Mash with “pulse” a couple of times to crumble the fish completely.
- Add the cream, saffron and potatoes.
- Blend on speed 4, 4 minutes.
- Add salt if necessary.
Tips…
- You can au gratin the brandade in the oven in small pots with cheese.
- Use it to stuff piquillo peppers, profiteroles or vol- au- vent.
- Serve it with toast – if you like, with a poached egg.
