Baguette with Stockfish Puree and Figs

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Baguette with Stockfish Puree and Figs
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
8
Ingredients
250 grams Stockfish (soaked for 3 days)
1 shallot ((finely diced)
1 garlic (finely chopped)
120 grams potatoes
3 tablespoons olive oil
1 bay leaf
100 milliliters sherry
200 milliliters fish stock
4 dried Figs
2 teaspoons lemon juice
8 slices Baguette
salt
freshly ground peppers
How healthy are the main ingredients?
potatoolive oilshallotgarlicFigssalt

Preparation steps

1.

Heat olive oil in a pan and saute the shallot and garlic in it. Add the potato cubes, crumbled stock fish and bay leaf. Pour in the sherry and fish stock. Simmer for about 15 minutes over low heat until the potatoes are cooked. Let cool and strain through a sieve, collect the broth, and take out the bay leaf.

2.

Cut the figs into thin slices. Puree the strained stockfish-potato mixture with 120 ml (approximately ½ cup) collected broth. Season the puree with lemon juice, salt and pepper.

Brush the baguette slices with the puree and top with figs.