|Preparation : 15 min||Resting : 24 hr|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||kg salt cod
|3||garlic cloves, halved
|200||ml olive oil
|100||- 150ml warm milk
|5 peppercorn blend
|juice of 1 lemon
|1||Place the salt cod in a large ovenproof dish or salad bowl and cover with cold|
water. Soak for 24 hours, changing the water at least 4 times, to remove the salt.
|2||Then, rinse the fish under cold running water, cut it in pieces, place in the metal|
bowl and cover with cold water. Run the EXPERT programme, 15 minutes/
speed 0/90 °C.
|3||Drain the cooked salt cod, remove the skin and bones; roughly flake the flesh using|
a fork. Clean the metal bowl, and put the cod into it; add the onion and garlic.
Run the EXPERT programme, 5 minutes/speed 12/50 °C. After 1 minute, pour the
olive oil through the cap opening, and gradually add the warm milk until the
mixture is smooth. Season with pepper but do not add salt.
|4||Add the nutmeg and lemon juice. Serve with homemade mashed potatoes (see|