Ingredients for 4 people
Mash the potatoes and add 1 dl. of cream and mix well.
Separately, boil (blanch) the pieces of cod in water for 8 minutes. Take them out of the water, dry them and remove all bones, skin, etc. these should be set aside to make the pil – pil. Also set 4 portions of cod aside for the end.
Then heat 2.5 dl. of oil with 2 cloves of garlic and brown the garlic gently. At this point add the cod and mash it vigorously to form a fine paste.
Remove the cod paste from the heat and mix it with the previously mashed potato. Keep mixing and add a little more oil fried with garlic until you obtain a thin, white, tasty purée. Lastly, add the whipped cream gradually.
Make a pil – pil (oil and garlic mixture) with the cod skin and add the peas simply blanched and blended to form a smooth purée.
Finish and presentation
Arrange the cod mousse in the centre of the plate forming a crown. Cover with the green pil – pil sauce and arrange some croutons around it. Make some little rolls with the pieces of cod set aside earlier and place one on each plate.
Make a vinaigrette with sherry vinegar, olive oil, salt and finely chopped chive and pour it forming strips on the pil – pil.