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Ingredients:
Smoked Cod Fillet, skinned
250g
Skimmed Milk
125ml
Bay leaf
1
Potatoes, scrubbed, skins pricked
350g
Garlic clove
1
White pepper
Virgin olive oil
3 tablespoons
Method:
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Place the cod, milk and bay leaf in a
shallow dish. Cover it with a lid or plastic film. Leave a corner open
and microwave on high for about 4 minutes.
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Place the potatoes on a double layer of
paper towels in the microwave oven. Cook on high for about 10 minutes.
Pierced to test the potatoes whether it is soft. If it if not, cook for
further 2 minutes.
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Drain the cod, and remove the bay leaf.
Put the milk aside. Break the fillet into chunks, remove the bones. Put
it in food processor to process it until it is very finely shredded.
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Peel and quarter the potatoes and add
them into the food processor and process it until it is coarse puree.
Add 2/3 of the milk mixture from step 3 and process again until it is
mix well.
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Crush the garlic and add into the
brandade with some pepper.
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Put the food processor at slow speed and
pour in the oil slowly. Check the texture of the mixture. if it is
stiff, add in more oil. the mixture should be light and soft.
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Put the brandade in microwave-proof
serving bowl. Microwave on medium-low for 2 minutes. Serve immediately.
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