Provencal cod

Cod600 gramsPotatoes600 gramsMilk100 millilitersHerbs (bay leaf, thyme and parsley)Garlic2 teethSour cream (thick)100 gramsOlive oil150 millilitersOlives (pitted)50 gramsChervil (fresh)1 bundlePepper
  • Flow temperature:Hot dish
  • Processing Type:Baking
  • Season:year round

On the eve soak cod in cold water to remove excess salt. Wash the potatoes and boil them unpeeled in salted water for 20 minutes. Drain, peel the potatoes and mash with a fork. Remove the cod from the water and cut it into small pieces.

Pour milk into a large saucepan with water, add a bouquet of herbs, a few grains of pepper and bring to a boil. Reduce heat, put cod into water and boil it for 8 minutes. Then drain the water, chop the fish and let it cool. Peel and squeeze the garlic. Pour sour cream and olive oil into a large saucepan, then add garlic and ground pepper. Bring to a boil, then add chopped potatoes and cod.Stir everything and cook over low heat until a homogeneous mixture, then remove from heat. Put the mixture in a baking dish and cook in the oven until golden brown. Sprinkle with olives and chopped chervil on top.

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