1 In a large casserole dish, pour 4.25 qt (4 liters) of seawater or salted water, then add the thyme, bay leaf, and your potatoes. Cook over low heat for approximately 25 minutes.
2 After 15 minutes, gently place your pollack fillet on top of your potatoes, cover, then carefully remove it after 5 minutes and place it in a bowl or mortar.
3 Crush your fish, add your garlic, salt and pepper, then pour in your lukewarm olive oil while stirring.
4 Remove your potatoes, peel them or leave them unpeeled, and cut 4 slices from each. Salt and pepper them, then drizzle each slice with a touch of olive oil.
5 Place 3 potato slices on each hot plate, then top each with a spoonful of brandade crowned with a small crouton, and pour your hot tomato coulis around.
Plat pouvant être préparé la veille, il ne vous faudra alors que 15 minutes pour faire réchauffer chaque élément avant de servir.
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