Brandade on baguette slices
Ingredients
- 250 g stockfish
- 350 ml milk
- 30 g chopped garlic
- 250 g peeled floury potatoes
- 100 ml olive oil
- freshly ground black pepper
- 1 dash of lemon juice
- toasted baguette slices
- Anchovy fillets from a jar
Method
- Soak the stockfish in a bowl of cold water in the refrigerator for 4 days, changing the water daily.
- Bring the stockfish, milk, and garlic to a boil in a pot. Simmer gently for 5 minutes; the milk should not stick to the bottom of the pot.
- Lift the stockfish from the milk and garlic broth and carefully remove the flesh from the skin and bones. Shred the fish flesh into individual fibers with a fork. Strain the broth through a sieve.
- Cook the potatoes as you would for mashed potatoes, let them steam dry, and then mash them with a potato masher or press them through a potato ricer. Stir in the salt cod and olive oil, add a little of the milk and garlic broth, and season with pepper and lemon juice.
- Place the brandade on toasted baguette slices and top with anchovy fillets.
- 250 g
Stockfish
- 350 ml
Milk
- 30 g
- 250 g
- 100 ml
