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Bacalhau and mini-vegetables

Recipe of the Chef Grégory Corman

Serves 2 

Garlic and herb goat’s cheese spread 140g
Potatoes 400g
Salted cod 150g
Olive oil 2cl
Mini-peppers 4
New potatoes 4
Freshly ground pepper 
Milk 4dl
Bouquet garni 1

Soak the cod for 24 hours (change the water every 6 hours).
Pour the milk into a saucepan, add the cod and the bouquet garni with a few dashes of ground pepper. Bring to simmer until fully cooked. Drain, shred to remove the bones and set aside to cool down.
Cook the potatoes with their skins on. Peel and mash.
Mix the purée obtained with the cod and the garlic and herb goat’s cheese spread without overworking (or it will turn gluey). Set aside.
Wash the mini-vegetables. Cut the peppers in half lengthwise, remove seeds. Cook in a frying pan over high heat with the olive oil for 1’ (the pepper should remain crunchy). Set aside.
Without peeling them, cut the new potatoes into small cork shapes, scoop out a hole using a melon baller or the tip of a knife. Cook well in salted water.
Stuff the vegetables with goat’s cheese brandade and finish off in the oven at 180/200ºC until browned. Serve with a salad.
It may also be eaten cold.

Eurial products needed for this recipe :

Spreadable garlic & herbs goat cheese pyramid 140g

How to cook our cheeses and creams.

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