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Salted Cod Brandade with Asparagus from Navarra
Preparation
Brush the bread with olive oil, salt and cook at 350 ºF for 10 minutes.
Put the potatoes and the salted cod in a pot with garlic, thyme and milk.
Cook over low heat for approximately 20 minutes.
In a small pot, simmer the cod with the oil, garlic and thyme until it flakes easily with a fork.
Pour the simmered oil and cream over the fish and potatoes, add the asparagus and mix vigorously with a wooden spoon.
Add the chopped parsley. Add pepper and hot sauce to taste.
Preparation: Mary-Fleur St-Pierre
During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre.
45 minutes
- 2 yellow potatoes
- 45 gr cooked salted cod
- 1 black garlic bulb
- 4 springs of thyme
- 120 gr milk
- 15 gr olive oil
- 6 garlic cloves, pressed
- 1 tbs grounded thyme
- 10 gr cream 35% FM
- 2 tbs chopped parsil
- hot sauce to taste
- 1 cup of drained white
- asparagus from Navarra
- Croûtons:
- 16 tranches of bread, 1 cm thick
- 1 tbs olive oil
- Salt
- 2 yellow potatoes
- 1.587 oz cooked salted cod
- 1 black garlic bulb
- 4 springs of thyme
- 4.233 oz milk
- 0.529 oz olive oil
- 6 garlic cloves, pressed
- 1 tbs grounded thyme
- 0.353 oz cream 35% FM
- 2 tbs chopped parsil
- hot sauce to taste
- 1 cup of drained white
- asparagus from Navarra
- Croûtons:
- 16 tranches of bread, 1 cm thick
- 1 tbs olive oil
- Salt
- 2 yellow potatoes
- 0.237 cup cooked salted cod
- 1 black garlic bulb
- 4 springs of thyme
- 0.582 cup milk
- 0.099 cup olive oil
- 6 garlic cloves, pressed
- 1 tbs grounded thyme
- 0.076 cup cream 35% FM
- 2 tbs chopped parsil
- hot sauce to taste
- 1 cup of drained white
- asparagus from Navarra
- Croûtons:
- 16 tranches of bread, 1 cm thick
- 1 tbs olive oil
- Salt