Cod brandade, cream of peas and egg cream cup 

Here we have a very good combination of flavors in this glass of cod brandade, cream of peas and poached egg, you will notice the contrast of the salty cod with the sweetness of the cream and adding the creaminess of the egg yolk ... a delight ... do you want to try it? Here is the recipe:

INGREDIENTS: ( 4 glasses)

For the brandade: 

• 500 gr of desalted cod
• 200 gr oil
• 100 gr milk
• 2 cloves garlic
• Pepper

Pea cream ( click here)

• 4 eggs, if they are free range, better

STEP BY STEP RECIPE:

• I have already explained how I make my pea cream in previous post. Click here.
• For the brandade, heat the oil in a saucepan over medium heat with the peeled garlic cloves and confit for 5 minutes (do not let the oil smoke or boil). Then add the crumbled cod or in strips and confit over low heat for another 5 minutes.
• Remove from the heat and pour everything in a blender glass. We beat while pouring the milk little by little until we obtain a homogeneous mass (there are people who prefer to leave little pieces of cod, so to taste! We taste and rectify the salt if necessary and add a little black pepper.
• To make the poached eggs, break an egg into a small glass without breaking the yolk. In a saucepan, heat plenty of water, and before it comes to a boil, add a little salt and a splash of vinegar, and stir with a whisk to form a whirlpool. Then carefully add the egg and let it cook for about 3/4 minutes, or until you see that the white is white. Remove with a skimmer, drain well and leave it on a plate to repeat the process with the other 3 eggs.
• In a glass like the one in the photo, or in a nice glass, or if you don't have one, in a bowl, fill it halfway with brandade, then with pea cream and then carefully place the poached egg.

If you dip it with toasted bread in strips, even better this one. glass of cod brandade, cream of peas and poached egg,  I hope you like it,

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum