Brandade, aioli and leek toast

After salmon and cheese canapes, I show you a somewhat more elaborate proposal to complete your starters on New Year's Eve or New Year's Day. It is a warm toast in which the tasty flavor of confit cod, garlic and leek are combined, delicious, I assure you!

This canapé became the most successful of those I presented at Christmas; even those averse to cod liked it. Smooth and tasty at the same time, it is really simple and quick to make. You can leave both the confit cod like the aioli prepared in the morning and give it a final touch of oven to warm it before serving it, it won't take up much time!

Ingredients

For 8 units

• 1/2 Kg. Of desalted cod loin
• Olive oil
• 2 cloves of garlic
• 1 hoja de laurel
• 1 leek
• 100 gr, of flour
• 8 slices of toast
• 1 egg

Crafting

We confit the loins cod. To do this, we place them in a saucepan over very low heat, covered with oil, with a clove of garlic and the bay leaf. Approximately 10 minutes.

Over time, we remove the bones and the skin of the cod, we shred it and we pass it through the blender, slowly adding part of the oil from the confit until it emulsifies. We seek to achieve a kind of thick mayonnaise. We reserve it.

We then prepare the garlic muslin mixing the minced garlic and the egg. We are emulsifying the mixture by slowly pouring the rest of the oil from the confit.

We clean the leek and cut it into fine julienne strips. We lightly flour it and we fry in abundant oil heat until lightly browned. We take out and reserve on a plate with absorbent paper.

Finally we assemble the toast. Spread the slices of toast with the brandade, add a little of the garlic muslin and gratin 1 minute in the oven. We present the toast with the leek fruit on top.

More information - Canapes of cheese and smoked salmon with rosemary

More information about the recipe