Mashed Salted Cod With Poached Egg And Trevise' Salad Nice Style With Walnut Oil Dressing Recipe
Ingredients
| Mashed salted cod | ||
| Cod | 500 Gram, salted | |
| Potatoes | 400 Gram | |
| Cream 25 cl | ||
| Milk 25 cl | ||
| Garlic | 3 Clove (5gm) | |
| Olive oil | 2 Tablespoon | |
| Parsley | ||
| Bouquet garni | 1 Small | |
| 'Nice'style salad | ||
| Trevise' salad or chicory 400 g | ||
| Fennel | 1 | |
| Purple Onion 1 | ||
| Potatoes 4 - boiled | ||
| Pepper red | 1 To taste | |
| Green pepper | 1 To taste | |
| Stalk celery | 1 | |
| Black olives | 30 | |
| Eggs | 6 Small, poached (Marinated anchovy fillets 18) | |
| Green beans | 200 Gram (Marinated anchovy fillets 18) | |
| Tomatoes (cherry or larger, quartered) | ||
| Walnut oil for the dressing | ||
Directions
Leave the salted cod fillet in water for several hours.
Change the water several times.
Cook the cod fillet together with the potatoes in the milk with 2 cloves of garlic and a 'bouquet garni'.
When the fish and potatoes are well cooked, drain the milk and mash the cod and potatoes with a fork.
Season with some ground pepper and a few drops of olive oil
Change the water several times.
Cook the cod fillet together with the potatoes in the milk with 2 cloves of garlic and a 'bouquet garni'.
When the fish and potatoes are well cooked, drain the milk and mash the cod and potatoes with a fork.
Season with some ground pepper and a few drops of olive oil
Chef
