Brandade de Morue - Cod / Potato Mash Gratin.

This recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste.

This recipe is for 4 persons as a starter.

- 1 kg of salted cod fillet.
- 1 kg of potatoes skinned.
- 1.5 cups full fat milk.
- At least 6 large cloves of garlic
- 2 tsp. grated lemon zest.
- 4 tsp, lemon juice.
- Cayenne pepper to taste.
- 1 cup of olive oil.
- Freshly ground black pepper to taste
- Freshly grated Parmigiano cheese.

- Preheat oven to 200 deg. C.
- Skin the cod fillet and immerse into cold water and refrigerate.
- Change water as many times as possible over the next 24 hours to desalinate.
- Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool.
- When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard.
- Once cooled, make sure to the best of your ability to omit all the bones.
- Transfer the potatoes into a blender with the fish, garlic, cayenne pepper, and milk. No salt is added in this dish due to the existing salt in the fish.
- Finally, add 3/4 cup of the olive oil to the mixture and mix until the oil is completely absorbed,and a smooth paste is obtained.
- Use the rest of the olive oil to brush the grating dishes.
- Fill the four individual gratin plates with equal amounts of mixture.
- Sprinkle on top of each with the grated parmigiano.
- Bake until the gratin takes that known beautiful color.
- Let cool.
- Serve with toasted thinly sliced French baguette bread.



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