Creamed Cod with toast

Written By May E on Thursday, 11 January 2018 | 14:31

Ingredients:

500g salted cod
100g potato
1litre milk
1 bay leaf
1 ts black peppercorns
2 garlic cloves
200 ml extra virgin olive oil
120 ml double creams
1 tbs flat-leaf parsley ( finely chopped )

Method:

Cover the cod with cold water, soak it for at least 24 hours, changing the water for 3 times.
Cook the potatoes in boiling water for 15 minutes or until soft, drain, peel and mash the potatoes until smooth.
Meanwhile, drain the cod, add the milk, bay leaf and peppercorns to a sauce pan, simmer for 10 minutes or until the cod falls apart easily. Drain, remove and discard the skin and bones, bay leaf, peppercorns. Flake the cod flesh and mix into the potatoes and garlic.
Warm the olive oil and cream in a small sauce pen over low heat.
Beat the warm oil and cream into the cod and potatoes mixture,
Mix with a wooden spoon until the mixture is creamy and fish is in small threads,
Season with salt and pepper, ( remember taste before putting any salt in, because the cod is salty. )
then serve with toast.