Blue-Eyed Brandade

Cook time 4.5hrs
Servings 4

Ingredients

750g caster sugar, for cure
750g table salt, for cure
700g blue-eye cod (ensure thick fillet)
1 cup milk
1 lemon zest
1 clove garlic, chopped
10ml red wine vinegar
100ml extra virgin olive oil
1/4 of a bunch of parsley
400g of peeled Désirée potatoes
1 bay leaf

Blue-Eyed Brandade

Method

Take the thick fillet of blue-eye cod (make sure it’s thick), check for bones, and place in a deep tray with a mixture of the caster sugar and table salt. Make sure the cod is fully covered by the mixture, and leave for 4 hours. Once the 4 hours have passed, remove the cod from the mixture, rinse under cold water and pat dry.

Peel and slice the potatoes into 1cm thicknesses, put into a pot and boil until tender (approximately 15 minutes). Once the potatoes are cooked, strain and put to the side.

Add 50mL of extra-virgin olive oil into a pot on a medium heat, adding your lemon zest, chopped garlic. Once the garlic starts to colour, add 1 cup of milk, then take the cured cod out of the water and place in the pot with the milk. Gently poach for 10 to 15 minutes.

Add the potatoes and purée in a food blender or with a stick blender, adding 50mL of olive oil, 10mL of red wine vinegar, chopped parsley (it should not need any salt but add if required).

Serve on toasted sourdough or crackers.