Ingredients
– 400 g peeled potatoes
– 250 g desalted cod fillet
– 2 cloves of garlic
– 3 c. tablespoon of olive oil
– 10 cl of cream
– 1 sprig of thyme
– 6 servings of The Laughing Cow
– 25 g of breadcrumbs
– 12 garlic bread croutons
– chopped flat-leaf parsley
Preparation
- Cook the potatoes in unsalted water.
- Cook the garlic in olive oil over low heat with the thyme leaves. Add the cream and the fish. Bring to a boil, remove from heat and cover.
- Drain the potatoes and mash them with a fork with The Laughing Cow. Add the fish pieces and relax with the cooking liquid.
- 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.
- Serve with garlic and parsley bread croutons.
