Ingredients: (serves 6)
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600g cod fillet
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180 g grated Comté + 6 thin slices of Comté
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50 ml milk
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3 medium potatoes
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4 sprigs of thyme
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4 bay leaves
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8 cloves of garlic
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10 cl of extra virgin olive oil
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Tabasco (1 drop)
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Sea salt, black pepper
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6 slices bacon, finely cut
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3 large green asparagus
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For the sauce:
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50 cl savagnin (Jura white wine)
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25 cl liquid cream
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3 leeks
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1 large potato
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sniped chives and chopped tarragon
Recipe:
Start with brandade
In a saucepan, place half of the cod, cover with milk, 1 sprig of thyme, 1 bay leaf, 1 clove of garlic. Poach the cod (note: if albumin of the fish moves to the surface, it is too late, the fish is over -cooked)...).
Bring the whole potatoes to the boil in salted water with 1 sprig of thyme, 1 bay leaf, and 1 clove of garlic.
Heat the olive oil in a small pan, then turn off heat and let infuse for 10 minutes the remaining crushed garlic cloves, with thyme and bay leaf. Strain (filter) and set aside.
Peel the potatoes, mash with a fork and stir the cooked cod and infused olive oil.
Add the grated Comté cheese and mix well with a spatula. Add some cod cooking milk and mix.
Season with a drop of Tabasco, fleur de sel and pepper.
Prepare the sauce
Peel the potato and cut into pieces. Wash and slice the leeks. Put everything in a saucepan, add the wine and cream and cook for 15 minutes. Add the other half of the cod previously cut into pieces and cook for 10 minutes.
Mix everything and strain.
Cook the sauce on low heat and reduce, whisking frequently until you obtain a smooth cream, then at the last moment, add the chives and tarragon.
Prepare the bacon and asparagus
Brown the bacon in the pan, and set aside.
Cut thin slices of raw asparagus with a mandolin slicer.
Plate up
On a flat, hot plate, Set the brandade in the center using a cookie-cutter and add 2 tablespoons of sauce around it. Place thin slices of bacon and chopped asparagus on top of the brandade. Finally, add a thin slice of Comté and olive oil.