600g
Cod
1
Large celeriac
200g
Potatoes
50cl
Milk
Breadcrumbs
Garlic, thyme and bay leaf
Salt, pepper
Boil the milk with the garlic, thyme and bay leaf. Immerse the cod in the milk, cover and leave to cook off the heat for around 20 minutes. Remove the cod and pull apart the flesh. Peel and wash the potatoes. Peel the celeriac. Chop the potatoes and celeriac into large cubes. Cook them in water with the salt, thyme and bay leaf. Remove the potatoes and celeriac, blend them and add the PONTHIER beetroot purée. Keep stirring the purée until you reach a smooth consistency. If needed, add a little of the poaching milk. Season well. Arrange in a circle and sprinkle with breadcrumbs. Reserve.
Make a vinaigrette by mixing the olive oil and the PONTHIER beetroot purée. Adjust seasoning and reserve.
Just before serving, cook the Brandade under the grill. Demould and serve on a plate.
Add some salad and drizzle some of the beetroot vinaigrette.
EXTRA TIP
For a variation using salmon, use the same recipe, but replace the PONTHIER beetroot purée with PONTHIER yellow pepper purée. For the purée, use only potatoes mixed with PONTHIER yellow pepper purée and some lemon zest. For the vinaigrette, the PONTHIER beetroot purée can also be replaced with the PONTHIER yellow pepper purée.
Products used
