Brandade of cod and fennel-orange salad with umami paste

Name: Brandade of cod and fennel-orange salad with umami paste
Ingredients: 20 Milk; 200 g cod; 3 units.items Potatoes; 1 units.items Fennel; 1 units.items Orange; 1 units.items Garlic clove; 1 units.items Lemon; 1 units.items Sprig of thyme; 1 units.items Bay leaf; Olive oil; Pepper and salt; 4 units.items Slices of toast; 20 g Umami paste

Creamy cod brandade with a fresh salad and a hint of umami paste for a refined taste experience.Umami is a powerful natural flavor that boosts dishes without adding salt. The umami paste is made from seaweed, soy sauce, cider vinegar, salt, rice flour, and shiitake. Recipe for 4 people.

Ingredients

20Milk

200gcod

3units.itemsPotatoes

1units.itemsFennel

1units.itemsOrange

1units.itemsGarlic clove

1units.itemsLemon

1units.itemsSprig of thyme

1units.itemsBay leaf

Olive oil

Pepper and salt

4units.itemsSlices of toast

20gUmami paste

Preparation

Marinate the fish with 5 grams of umami paste and the juice of half a lemon. Place in the refrigerator for 1 hour.
Infuse garlic, thyme, and bay leaf in olive oil.
Peel the potatoes, cut them into small cubes, and cook them for 10 minutes in a pan of water starting from boiling point. Drain after cooking and set aside.
Rinse the fish. Heat the milk in a saucepan and add the skinned cod. Cook for 5 minutes from boiling point, then drain. Reserve the cooking milk for the rest of the recipe.
Mix the potatoes and fish, then alternately add the oil and warm milk, finishing with lemon juice to loosen the brandade.
Finely chop the fennel and set aside.
Peel the orange and remove the segments.
Mix orange and fennel, season with 5 grams of umami paste and lemon juice.
Season the brandade by adding 10 grams of umami paste.
Make a quenelle of the brandade and serve on a slice of toast with the fennel-orange salad on the side.