Cooked potato:
1 potato
1 bay leaf
2 gr salt

Brandade mousse:
100 gr mild olive oil
3 cloves garlic
300 gr cod
350 gr cream

Garlic meringues:
57 gr TPT
46 gr methylcellulose
120 gr pasteurised egg white
4 gr albumen
3 gr garlic powder

Powdered purple potato:
1 purple potato
3 gr salt


Cooked potato: Cut the potato into small dice. Cook in salted water until soft. Set aside in cold water and chill.

Brandade mousse: Dry the cod very well with kitchen paper. Brown the garlic, then add all the cod and cook en confit. When cooked, add the cream and bring to the boil. Strain and chill.

Garlic meringues: Mix all the ingredients in the bowl of a kitchen robot and beat at maximum speed for 25 minutes. Transfer to a piping bag and pipe in croissant shapes onto a drying oven pan. Dry for 24 hours, then keep in an airtight container with silica gel.

Powdered purple potato: Cook the purple potato in water, then peel and mash to a purée. Push through a sieve, season with salt and spread onto a drying oven pan. Dry, then grind to a fine powder.


See photo.