Brandade

1. Boil the potatoes with the skin on for about 30 minutes or until they are soft. You can poke the potatoes with a knife to test. This prevents the potatoes from becoming waterlogged and produces a tastier result. Boiling the potatoes with the skin on also makes removing the skin a bit faster later.

2. After the potatoes are cooked, drain and rinse them under cool water to reduce the heat enough so that you can hold them. Then peel the skin off. The skin will come off easily when the potatoes are still warm.

3. While the potatoes are cooking, steam the cod. If you do not have a steamer, you can place a vegetable steamer basket in a large pot with just enough water to steam but not so much water to cover the fish. Steam the fish until it flakes apart. The cooking time will be about 20 minutes.

4. Heat the oil in a large frying pan. When the pan is hot, add the chopped potatoes and fish to the pan and lower the heat. Cook for 10 – 12 minutes, frequently stirring until the potatoes and cod are hot.

5. When the potatoes and cod are hot, whisk the egg and the cream in a bowl. Remove the pan from the stove and quickly stir the cream mixture into the potatoes and cod until well combined.

6. Add the chopped garlic, Celtic salt, and fresh ground pepper, and stir well. Then top with fresh parsley and serve.

Watch the recipe video here.