Salt cod with Swiss chard on bruschetta
Sunday 31 October 2010
600g/21oz cooked and pounded cod brandade with crème fraîche (see previous recipe)
One bunch Swiss chard
6 slices of a good chewy, peasant style bread, preferably sourdough
1 garlic clove
Salt and freshly ground black pepper
Drizzle of extra-virgin olive oil
Prepare the cod brandade with crème fraîche as per the previous recipe. Chard should always be cooked in the same way, whatever the dish. Once cooked, it can be eaten on its own either warm or cold or tossed through stews and slow-cooked dishes right at the end.
To prepare, place a large pot of well-salted water on to boil. Wash the chard well under running water. Shake off excess water, then separate the leaves from the stalks by running a knife down both sides of the spine.
Now slice the stalks into one-inch pieces; once the water has boiled, add the stalks and cook for three to four minutes. The stalks should be tender. Remove with a slotted spoon and set aside.
Now add the leaves and cook for no longer than a minute. Drain and toss with the stalks. Season with salt and pepper and drizzle with olive oil.
In the meantime, toast the bread on a griddle. Place a slice of toast on each warm plate, rub a garlic clove over the surface, season with sea salt and drizzle with extra-virgin olive oil. Layer the brandade and Swiss chard on top.
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