For 6 people

  • 300g dried stockfish
  • 1,2kg of potatoes
  • 1 small clove of garlic
  • 1 small bunch of parsley
  • 2 hard-boiled eggs, 3 fresh eggs
  • A little butter
  • 3 tablespoons liquid cream
  • 1 glass of oil (20cl)

  1. Soak the fish for a week, changing the water daily.
  2. The past week, cook the stockfish for 1h30 in salted water, leaving it to boil.
  3. Add the peeled potatoes 30 minutes before the end of cooking. Drain and mash the fish and potatoes with a fork.
  4. Place in a dish in a bain-marie over low heat on the gas. Keep warm and add the garlic, the parsley, the hard-boiled eggs cut into quarters, the butter and the fresh cream.

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