600g/21oz cooked salt cod
200g/7oz crème fraîche
2 cloves garlic, peeled and finely chopped
24 small Roseval potatoes
Juice and zest of lemon
1 head of chicory
Sea salt and freshly ground black pepper
A drizzle of extra-virgin olive oil
Begin by preparing the salt cod, poaching as described in the croquettes recipe. While the cod is poaching, reduce the crème fraîche on a low heat, adding the garlic cloves. Cook the potatoes in well-salted boiling water until tender – this will take 15-20 minutes.
Drain, and while still warm, sprinkle with lemon juice, season with lots of pepper and a little more salt if necessary, and add the olive oil. Slice in half lengthwise. Toss well to combine and allow to cool slightly before serving.
Once the cod is cooked, drain the fish out of the milk, place in a bowl and pound gently together with the garlic-and-crème fraîche reduction. Peel off and discard the outermost layer of the chicory bulbs, dress generously with lemon, parsley and a little salt and black pepper. Toss with the cooked potatoes. Serve slightly warm or at room temperature, with the cod on top.