Better known as vinaigrette or cream, artichokes are also cooked in brandade. That's what Britons imagined in cooking with this recipe that gives pride of place to vegetables (artichokes and fennel) that go well with cod. A little garlic, thyme and Espelette pepper and you get a complete dish, light and greedy.
Easy & cheap flat
PREPARATION: 30 MIN I COOKING: 30 MIN
Ingredients for 4 persons)
- 8 artichokes
- 4 potatoes (Bintje)
- 2 onions
- 1 fennel
- 2 cloves garlic
- 20 cl of milk
- 400 g of cod
- 25 cl of olive oil
- 2 twigs of thyme
- 2 bay leaves
- breadcrumbs
- Coarse salt
- Salt
- Espelette pepper
Preparation of the recipe
1. Remove the artichoke leaves with a knife so as to clear the bottom. Remove the hay.
2. Peel and wash the potatoes, cook them with salted salt water. Drain.
3. Peel and chop onions and garlic.
4. Cut the fennel and artichoke stock into pieces.
5. Preheat oven to 180 ° C (th.6).
6. In a saucepan, combine the fennel, onions, garlic and artichoke bottoms with the milk, bay leaf and thyme.
7. Bake 20 minutes. Drain, keep the cooking liquid and cook the cod. Remove thyme and bay leaf.
8. In the bowl of a beater, combine all the cooked items, gradually stir in the olive oil. Season.
9. Place in an ovenproof dish and sprinkle with breadcrumbs. Put in the oven and heat for 10 minutes. To serve!