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Olive Tapenade

  • Black Kalamanta Olive 200.0 g
  • Garlic 2.0 g
  • Lemon Zest 1.0 pc
  • Thyme Leaves, finely chopped 10.0 g
  • Xanthan Gum 1.0 g
  • Olive Oil 56.0 ml
  • Water 65.0 ml

Cod Flakes

Cod Brandade

  • Potatoes 250.0 g
  • Olive Oil 80.0 ml
  • Salt 6.0 g
  • Lemon Juice 30.0 ml
  • Parsley 20.0 pc
  • Chives 20.0 pc

Garnishes

  • Sourdough 200.0 g
  • Trout Roe 20.0 g
  • Red Vein Sorrel 10.0 g
  • Red Shiso cress 10.0 g
  1. Olive Tapenade

    • Blend everything to a purée, push through sieve to remove lumps and let it chill.
  2. Cod Flakes

    • Skin and remove pin bones from the cod and make sure no bloodline is left.
    • Lightly season with salt.
    • In a small pan, add cod, water and Knorr Concentrated Chicken stock under low heat and poach for 10-12 mins (the chicken stock should reach about 60°C).
    • Lift cod out of chicken stock and separate into individual flakes.
    • Choose 9 flakes for garnish and leave the rest for brandade.
  3. Cod Brandade

    • Cook potato in boiling chicken stock until tender.
    • Drain and push through sieve.
    • Season with olive oil, salt and lemon juice.
  4. Garnishes

    • Cut each slice of bread into 3 cm by 1 cm pieces.
    • Lightly oil frying pan and add the bread
    • Toast each side for 1 min and let cool.
    • Cover with cling film.
    • Cut garnish and refresh in cold water.
    • Plate and assemble.