Salt cod with mashed potatoes and turnip tops

Ingredients

For 1 serving

• Salt cod90 g
• Potatoes200 g
• Broccoli rabe200 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Saltto taste

Contains: fish,

In season: November – March

Method

1. Put two pans of water on to boil. Peel the potatoes and cut them into pieces of about 3 cm; trim the turnip tops, keeping the tender leaves, florets and thin stems, and wash them.
2. Salt the water and boil the potatoes for 15–20 minutes, until they fall apart with a fork; in the other pan cook the turnip tops for 6–8 minutes, until tender, and drain well.
3. Meanwhile rinse the pre-soaked salt cod, remove the skin and bones and put it in a frying pan with a finger of water; cover and cook gently for 10 minutes, until it flakes.
4. Drain the potatoes, keeping a little cooking water, and mash them with half the oil and enough cooking water for a soft purée; taste and salt.
5. In a frying pan warm the remaining oil with the crushed garlic over medium heat for a minute, add the turnip tops and sauté for 3 minutes, until flavoured.
6. Serve the cod with the mash and turnip tops; the cod is already salty, so it needs no salt.