Cod brandade


– 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


  1. Cook the potatoes in unsalted water.
  2. 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.
  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 garlic and parsley bread croutons.