Lunch

Brandade de Morue Tiède with Charred Beet Chips & Hazelnut Oil

Name: Brandade de Morue Tiède with Charred Beet Chips & Hazelnut Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 200g salt cod (soaked 24 hours, drained); 150g floury potatoes, peeled & cubed; 120ml whole milk (warmed); 80ml extra-virgin olive oil; 40ml hazelnut oil; 3 garlic cloves, minced; 2 medium golden beets, scrubbed; 8 fresh sage leaves; 1 tbsp unsalted butter; Sea salt and white pepper; Juice of ½ lemon

A Provençal classic reimagined: luxurious, emulsified salt cod purée enriched with olive oil and cream, served warm with earthy charred beet chips, crispy sage leaves, and a drizzle of toasted hazelnut oil for depth and crunch.

1003cal 69gprotein 34gcarbs 65gfat 15min prep 25min cook 2serves

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