Brandade

1. 1

   Soak the cod in water and leave in the fridge for 48 hours, changing the water at least four times.

2. 2

   For the parsley oil, blanch the parsley in boiling water until very tender. Drain and squeeze dry. Put in a blender with the olive oil and pinch of salt. Blend for two minutes. Hang in a muslin cloth over a bowl. Leave overnight and collect the parsley oil.

3. 3

   Preheat the oven to 200C/180C (fan)/Gas 6.

4. 4

   Sit the potato on a pile of salt on a baking tray and bake for 1 hour, until tender. When cool enough to handle, remove the skin.

5. 5

   Drain the cod. Put it in a saucepan and cover with milk. Add the bay leaves, thyme and garlic. Bring just up to the boil and then turn off the heat. Leave for a few minutes and then carefully flake the fish leaving behind any bones and skin. Sieve the milk and reserve.

6. 6

   Put the cod in a food processor with a third of its volume of potato. Add a ladleful of poaching milk and start to blend. With the motor running, slowly drizzle in the olive oil, until you have a silky, smooth mixture. Add a little more milk or potato if necessary. Season with ground white pepper.

7. 7

   For the ink vinaigrette, whisk together the squid-ink, lemon juice and 3 tablespoons of olive oil in a small pan and warm gently.

8. 8

   Heat a griddle pan to hot. Lightly season the squid with salt and black pepper and cook on the griddle for 3-4 minutes, or until done to your liking.

9. 9

   To serve, spoon the warm salt cod brandade onto hot plates and top with the squid and garlic croutons. Dress with a little of the ink vinaigrette and parsley oil. Sprinkle over the Espelette pepper and serve straight away.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.