Salted Cod Brandade with With Asparagus from Navarra
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.