« This recipe is the fruit of a long discussion with my sister who shares my passion for good food. We love the fact that our mouths start watering when we talk about food. She told me how she had replaced the butter and milk in her mashed potatoes with olive oil, with delicious results, then we went on to discuss tapenade and the recipes it could be used in, and so this dish which combines mash and tapendade was born… » (Anne-Catherine Deglume)
Ingredients for 2 people
2 cod steaks - 200g stoned black olives - 1 small tin anchovy fillets - 2 tbs capers - 4 potatoes - half a small glass of extra-virgn olive oil - 6 whole chives, plus some chopped chives - 1 red onion, sliced
Tapenade. Put the olives, anchovies and capers in a blender and blend until smooth. This recipe makes more than is required, so you can serve the surplus on toast with apéritifs
Mashed potatoes. Peel the potatoes and boil or steam them as you normally do when making mash, but add the olive oil instead of butter or milk, and whip the mash well, then add chopped chives to taste
Cod. Gently fry the sliced onion in a little olive oil - Place the slices in a layer at the bottom of an oven-proof dish and lay the cod steaks on top - Add salt, pepper and olive oil to taste and bake in a moderate oven until the cod is cooked.
Serving suggestion. Spoon a circular pile of mash onto each plate and cover with a thin layer of tapenade, then swirl a knife through it to mix it into the mash - Spoon over a line of the cooked onion and then the cod steak and top with the whole chives