Salt Cod My Way delicate and tender

Name: Salt Cod My Way
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 28 oz (800 g) of salt cod (I buy it in vacuum packs, it's tender and not too salty so less soaking time needed); About 10 potatoes that tend to break apart during cooking; 1 head of garlic; 1 large pot of thick crème fraîche; 1 bunch of flat parsley; Black pepper; Very little salt for the potatoes; A little oil for cooking the potatoes; 1 green salad, frisée type

By cannelle 5/5 (1 review)

Prep 10 min

Cook 25 min

Total 35 min

Servings 4 serv.

Cod my way is the winter version of coastal cooking. Poach the fillets in milk, crumble them over crushed potatoes that have turned golden in the pan, then bind everything together with cream, golden garlic, and parsley. Twenty minutes, no more.

Ingredients for 4 servings

Adjust for

servings

28 oz (800 g) of salt cod (I buy it in vacuum packs, it's tender and not too salty so less soaking time needed)
About 10 potatoes that tend to break apart during cooking
1 head of garlic
1 large pot of thick crème fraîche
1 bunch of flat parsley
Black pepper
Very little salt for the potatoes
A little oil for cooking the potatoes
1 green salad, frisée type

Step-by-step recipe

1 Peel the potatoes and cut them into fairly large dice. Put them in a sauté pan with a little olive oil and butter, and cook them so they break apart and brown slightly.

2 Peel the head of garlic, remove the sprouts from the cloves and chop them finely. Chop the parsley and set it aside.

3 Meanwhile, poach the cod fillets in a little milk and water, drain them and flake them.

4 A few moments before the potatoes finish cooking, add the garlic and let it brown slightly.

5 When the potatoes are cooked, golden and slightly mashed, add the cod, cream, ground pepper, a pinch of salt (taste to check) and don't forget the parsley. Serve with a well-seasoned salad.