FOOD & HOME

Cod Brandade with Gourmet White Sauce

Cod brandade nestled in potato braids, blanketed with a creamy white sauce.

The Recipe : At the center of a round black plate, strips of potato are layered on top of cod that has been carefully mashed. To complete the elegant plating, a white sauce has been dripped on top of the dish and drizzled artfully around the plate, all accentuated by a sprinkling of chervil. The Recipe : At the center of a round black plate, strips of potato are layered on top of cod that has been carefully mashed. To complete the elegant plating, a white sauce has been dripped on top of the dish and drizzled artfully around the plate, all accentuated by a sprinkling of chervil.

Hosting a gathering? Elevate the evening with the luxuriously creamy cod brandade. It's a guaranteed way to impress your guests.

Ingredients

For the braid:
· 300g potato

For the sauce:
· 1 tbsp water
· 30g butter
· salt
· lemon juice

For the brandade:
· 200g potato
· 200g cod
· 200g coarse salt
· 1 tbsp virgin olive oil
· 1 tbsp sour cream
· 1⁄2 yellow lemon
· saffron filaments and powder
· fresh chervil

Recipe steps

To layer the potato strips, start by peeling a large potato using a mandoline to cut into thin strips that are approximately 12cm long and 1cm wide. On a piece of non-stick paper, braid the potato strips together in a 7x7 pattern, creating a net. Cook the braid in a wide steamer on induction.

Step 1. On a piece of non-stick paper, braid the potato strips together that creating a net. Step 1. On a piece of non-stick paper, braid the potato strips together that creating a net.

For the cod brandade, cook peeled potato cubes in water over medium heat. Once cooked, drain and pass them through a potato ricer. Set the puree aside in a bowl, covering it with cling film to keep it fresh.

To get the cod ready, generously season it with salt and let it chill in the fridge for 2 hours. Next, rinse it with fresh water and gently poach it on low heat for about 5 minutes. Then, drain the cod, remove the skin and shred it into small pieces on top of the potato puree. Mix everything together, adding a tablespoon of olive oil and sour cream. Finally, season the mixture with salt, lemon juice and saffron powder.

Step 2. Olive oil is being drizzled on top of the bowl filled with potato puree. Step 2. Olive oil is being drizzled on top of the bowl filled with potato puree.

Next, start by heating up some water to create your sauce with panache. Gradually add small amounts of butter into the warm water while giving it a gentle stir. Add a pinch of salt and a squeeze of fresh lemon juice. Once everything is well mixed, keep the sauce warm on induction and set it aside.

Step 3. While preparing Panache, the bowl that is being heated on the induction is being lowered as the lemon is being squeezed. Step 3. While preparing Panache, the bowl that is being heated on the induction is being lowered as the lemon is being squeezed.

Now it's time to present your dish with some flair. Reheat the potato braid in the wide steamer on induction. Drop a spoonful of cod mash onto the plate and elegantly cover it with the reheated braid. Pour the white sauce over the dish and drizzle it with a touch of olive oil. Complete the presentation by garnishing with fresh chervil and saffron filaments.

Step 4. The completed Cod brandade has white sauce sprinkled on top of it. Step 4. The completed Cod brandade has white sauce sprinkled on top of it.

Enjoy the captivating presentation of this dish, thoughtfully prepared to be shared and enjoyed with everyone around your table.

Step 5. Cod brandade with gourmet white sauce is placed on a black plate. Step 5. Cod brandade with gourmet white sauce is placed on a black plate.

Make everyday delicious

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