Super original, this cod brandade recipe with preserved lemons is a must-try if you love preserved lemons!
Cut the potatoes into cubes and cook over low heat with cream and garlic.
Debone the cod and cook with 1/3 milk and 2/3 water, drain at the first boil.
In a bowl, combine the potatoes and the cod, blend, and emulsify with olive oil.
Wash the lemons, wrap them in plastic wrap, and cook them in water by immersion for 40 minutes over low heat.
Cut them in half and remove the pulp. Dice the skin and mix with olive oil.
Finally, place the mixture in an oven-safe dish and cook for 15 to 20 minutes. Place under the broiler before serving and add the lemon brunoise.
0 servings
4
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EN