Cod Brandade Filo Parcels

Peel and chop the potato. Place it on a perforated baking tray and steam at 100 % for 15 minutes or until tender. Heat a generous amount of olive oil in a pan and sauté the garlic cloves. Once they begin to brown, add the cod cut into cubes and cook until done.

Add the cooking cream and simmer for five minutes until it reduces. Transfer this mixture to a blender with the cooked potato and blend until smooth to form a paste.

Lay out a sheet of filo pastry and brush it with melted butter. Place another sheet on top and add a couple of spoonfuls of the cod brandade mixture. Fold the pastry into a parcel and tie it with a piece of string. Bake for 15 minutes at 190 °C. Once out of the oven, cut and remove the string.

Lay out a sheet of filo pastry and brush it with melted butter. Place another sheet on top and add a couple of spoonfuls of the cod brandade mixture. Fold the pastry into a parcel and tie it with a piece of string. Bake for 15 minutes at 190 °C. Once out of the oven, cut and remove the string.

To serve, spread some of the pepper sauce on a plate and place a brandade parcel on top.