Inspired by the famous Provençal cod brandade, this simplified version makes the most of the tenderness of the cod and the creaminess of the homemade purée. A perfect recipe for those evenings when you're looking to combine warmth, taste and practicality. And yes, even with frozen fish!
TRADITIONAL METHOD
Preparation - Traditional method
1. Blend or chop the bread, 2 cloves of garlic, parsley and olive oil to make a crumble. Put to one side.
2. Bring the milk and cream to the boil with the garlic clove. Season with salt and pepper.
3. Add the cod fillets to the simmering liquid and poach for 10 mins.
4. Remove the fish and set aside. Cook the peeled potatoes in the same liquid until tender.
5. Drain the potatoes and mash by hand. Stir in the flaked fish and chopped parsley. Adjust the texture with a little cooking liquid if necessary.
6. Pour the mixture into a gratin dish, cover with the crumble and cook under the grill for 5 to 8 minutes.
THERMOMIX® METHOD
Preparation - Thermomix method
1. Place 1 bunch of parsley in the bowl, chop for 3 seconds / speed 8, set aside 3/4 ~.
2. Add 40 g of stale bread, cut into pieces, 2 cloves of garlic, the rest of the parsley and 20 g of olive oil. Chop for 5 seconds / speed 10. Transfer the crumble mixture to another container.
3. Pour 320 g milk, 200 g cream and 1 garlic clove, cut in half, into the bowl. Heat for 8 minutes/100 °C/speed 2.
4. Add 500 g of cod in large pieces, salt and pepper. Cook for 10 minutes/85°C/reverse direction/spoon speed. Remove the fish with a slotted spoon and set aside.
5. Add 600 g of diced potatoes. Cook for 25 minutes/95°C/reverse direction/spoon speed. Drain and mash by hand.
6. In a large salad bowl, combine the potatoes, shredded fish and parsley. Adjust with a little of the cooking liquid.
7. Pour into a dish, sprinkle with the crumble topping and bake for 5 to 8 minutes under the grill.