Seared Rouget with Pommes Sableés and Fennel Brandade – Shellfish Reduction

Brandade

• 100 g (3½ oz) salt cod
• 200 ml (7

To make the brandade, soak the cod in water for 6 hours, changing it every couple of hours until the water doesn’t taste of salt, then drain the cod and place in a pan with the cold milk and bring to the near boil (do not allow it to boil). Remove from the heat and leave for 2 minutes. In another pan warm the olive oil with the garlic and leave for 5 minutes to allow to infuse.