Brandade of cod

1 Cook the potatoes in unsalted water.
2 Cook the garlic in olive oil with the thyme leaves on a low heat. Add the cream and the fish. Bring to the boil, remove from heat and cover.
3 Drain the potatoes and mash them with a fork with The Laughing Cow. Add the fish pieces and relax with the cooking liquid.
4 Finish with the chopped flat-leaf parsley and mould into a buttered dish. Sprinkle with breadcrumbs. Bake in the oven at 180°C for 15 minutes and finish under the grill.
5 Serve with the garlic and parsley bread croutons.

Practical informations