– 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<\/p>\n\n
Preparation<\/h2>\n\n\n
Cook the potatoes in unsalted water.<\/li>\n\n\n\n
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.<\/li>\n\n\n\n
Drain the potatoes and mash them with a fork with The Laughing Cow. Add the fish pieces and relax with the cooking liquid.<\/li>\n\n\n\n
Finish with the chopped flat-leaf parsley and mould into a buttered dish. Sprinkle with breadcrumbs. Bake in the oven at 180\u00b0C for 15 minutes and finish under the grill.<\/li>\n\n\n\n
Serve with garlic and parsley bread croutons.<\/li>\n<\/ol>\n\n