Description
This dish can be served hot or cold. In France, usually served as a pâté to the crunchy toast. Prepared from cod (original from dried cod, which was pre-soaked) and potato, cooked very quickly, and it turns out the original dish-a casserole or appetizer cold!
Ingredients
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Cod
400 g
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Milk
500 ml
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Salt
1 tsp
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Bay leaf
1 piece
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Potatoes
300 g
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Garlic
2 tooth
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Olive oil
50 Tbsp
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Sour cream
2 Tbsp
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Greens
1 coup
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Soy sauce
1 Tbsp
Cooking
Peel the potatoes and boil.
Then drain the water and potatoes pound
In a small saucepan, bring the milk to boil, add 1 teaspoon of salt, chopped garlic, Bay leaf, a few peppercorns and the cod cut into small pieces. Once the milk comes to a boil again, remove the pan from the heat and leave the fish there in 5 minutes.
In a large bowl shift the cooked cod and mash it with a fork.
Add mashed potatoes, about 150 ml of milk, which was boiled cod, and it all mix well, gradually adding olive oil.
Potato-fish mixture should be light and fluffy. Then add the chopped greens and stir.
Form for baking grease with butter, fill the potato-fish mass.
Pour soy sauce. I use light soy sauce TM Cccamp.
Top lubricated sour cream.
Bake in a preheated 200 ℃ the oven 15 minutes to brown the casserole (be guided by his oven).
Bon appetit!
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