How to make Pasarela’s cod brandade with parsley oil

Serves four

For the cod brandade

• 3 gelatin leaves
• 10 ml olive oil
• 1 garlic clove, sliced thinly
• 200 g chopped white onion
• 225 g salted cod
• 200 ml double cream

For the parsley oil

• 50 g parsley leaves
• 75 ml mix of olive and vegetable oil

1. Begin by placing the gelatin in a wide bowl of iced water to soften.
2. Next, place the oil, garlic and onion into a wide pot on a medium heat to sweat.
3. Once the onion is translucent, before it starts to brown, add the salted cod and cook for five minutes.
4. Add the double cream, bring to the boil and then simmer for approximately five minutes. Set aside.
5. Drain the gelatin, discard the water and add the drained gelatin to the cod mix. Blend the mixture to your desired consistency using a hand blender.
6. To make the parsley oil, briefly blanch the parsley leaves and cool quickly in iced water.
7. Drain the parsley and blend together with both oils.
8. To serve, fill ramekins with an even amount of the cod brandade. Pour a generous drizzle of parsley oil over each portion and serve with a selection of toasted breads or salad.