Brandade with Air-Dried Ham and Green Peas

Name: Brandade with Air-Dried Ham and Green Peas
Yield: Serves 4
Cuisine: Japan
Ingredients: green peas or green asparagus; 300 g (10½ oz) salt cod olive oil; 1 onion, finely chopped; 4 starchy baking potatoes, peeled and cut into cubes; 1 sprig fresh thyme; 2 bay leaves; 10 white peppercorns; 3 cloves garlic; 100 g (4 oz) air-dried ham, cut into cubes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

300 g (10½ oz) salt cod olive oil
3 cloves garlic

Asia
Japan
Starter
Main course

Method

Soak the salt cod in water for 24 hours, changing the water a few times.
Taste the fish. It should be neither too salty nor too waterlogged.
Place the salt cod in a stainless steel bowl with the skin side up. Heat some olive oil with the garlic, peppercorns, bay leaves, and thyme to 150°C (300°F) and pour over the salt cod. Allow to cool to room tempe