Garlic toast with dried salted cod
Prep time 15 mins Cooking time 45 mins Serves 4 FOR THE GARLIC TOAST 1 tbsp extra virgin olive oil 2 cloves garlic, minced 1 baguette, sliced
FOR THE TOPPING 8 garlic cloves 2 1/2 tbsp extra-virgin olive oil 500g potatoes, peeled 500g boned and dried salt cod 1 small onion, peeled and quartered 2 cups milk 2 bay leaves 2 oregano sprigs 2 large eggs Chopped parsley, to taste Chillies and micro herbs, to serve
1 To make the garlic toast, preheat the oven to 180°C. Mix the olive oil with the garlic. Place the bread on a baking sheet and brush lightly with the garlic oil mixture. Season lightly and bake for 8-10 minutes or until golden brown.
2 To make the topping, mix the garlic with 1/2 tbsp oil and roast for 12 minutes at 180°C. Peel and mash thoroughly.
3 Meanwhile, boil the potatoes until soft, about 20 minutes.
4 While the potatoes are boiling, place the cod and onion in a pan in an even layer. Add the milk, bay leaves and oregano. Place over a medium-low heat and simmer until the cod flakes easily, about 15-20 minutes.
5 Remove the cod from the pan with a slotted spoon and transfer it to a plate to cool. Remove and discard the onion from the milk. Leave the milk to simmer.
6 Drain the potatoes, return them to the pan and mash them. Break the eggs into the hot potatoes immediately and stir vigorously until fully incorporated. Beat in 2-3 tbsp of the warm milk until the mixture is very thick and smooth.
7 Add the remaining olive oil, mashed garlic and season with salt and pepper.
8 Shred the cooled cod as finely as possible and add to the potato mixture. Add more milk, oil, garlic and seasoning as desired. Add the parsley and mix well.
9 To serve, spoon a portion of topping on each piece of garlic toast and garnish with chopped chilli and micro herbs.