Light cod and potato brandade with salad

Ingredients

For 1 serving

• Cod160 g
• Potatoes200 g
• Reduced-fat milk50 ml
• Mixed salad greens80 g
• Extra virgin olive oil12 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

In season: October – March

Method

1. Turn the oven on to 220 °C. Peel the potatoes, cut them into chunks and put them in a pan of cold salted water; bring to the boil and cook for 15 minutes, until they break up with a fork; drain.
2. Meanwhile put the milk in a small pan with the crushed garlic clove and the cod in pieces; simmer over a low heat for 8 minutes, without letting it boil hard as milk catches, until the fish flakes. Drain it, keeping the milk, and remove the skin and bones.
3. Mash the hot potatoes with the cod and garlic, then add half the oil and the cooking milk a little at a time, stirring, until you have a soft cream; season with a little salt and black pepper.
4. Spoon the mixture into a small baking dish, level it and mark the top with the tines of a fork; bake for 10 minutes, until the surface is golden.
5. Meanwhile wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt; serve it alongside the brandade.