Cod parmentier
=============== 2024-01-06


Serves 5 to 6

Comment: For this Portuguese-inspired dish, you could also use salted cod (well desalted). In this case, do not add salt to the broth since the cod will still be quite salty. As for the cheese, use preferably a Portuguese sheep cheese (queijo de ovelha, for example queijo de Niva) or possibly emmenthal or comté. The purée is a traditional purée in which butter is replaced by EVOO. The amount of milk in the mashed potato depends on the potatoes, add it to obtain a good consistency. Depending on the type of potatoes and the thickness of their skin, it will not be necessary to peel the potatoes. Finally. It is preferable to cook potatoes with their skins on so that they do not become waterlogged. They can then be peeled hot by holding them in a kitchen towel. This recipe is similar to cod brandade, but in this case the cod is mixed with the puree and also contains garlic and often parsley.


Ingredients:
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- Mashed potatoes :
1 kg potatoes (Ratte, bintje, desirée, urgenta)
1/3 l milk (or more if necessary)
60 ml EVOO (or more if necessary)
3 bay leaves (opt)
nutmeg, salt
butter (for the dish)

- Cod :
900 g cod


- Court bouillon :
Prepared vegetable broth (in cube or other), but quite salty (20 g per liter total).
1 clove of garlic (opt)

- Cheese
60 g grated cheese (see ext)


Preparation:
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In a saucepan with enough cold water to cover the potatoes. Add salt (20 g/liter). Add the bay leaves.
Cook the potatoes whole, well cleaned, with the skin (~30 mn - test with a knife point).
When they are cooked, throw away the water, cut the potatoes into slices (peeled or not), mash them.
Grate 1/4 nutmeg, possibly add a little salt (taste).
While beating with a spatula, add the milk and EVOO little by little. Set aside.


Prepare the court-bouillon and add 1 crushed garlic clove.

Poach the fish, possibly in 2 or 3 times, for ~6 to 8 mn.
Keep some of the broth as the fish may be a bit dry.

Crumble the fish, making sure it has no bones.

In a buttered casserole dish, put a layer of less than half of the potatoes.
Make sure the fish is not too dry, otherwise mix in a little broth.
Spread the fish and cover with the rest of the potatoes.

To finish, grate a little cheese on top and put in the oven for ~20 minutes at 200C.
For the last 5 minutes, set the oven to broil to golden the cheese.

Serve with a green salad.