Salted fish recipe with soft egg
A great snack recipe from The Summertown Aristologist in Adelaide Hills - it's their version of the French brandade de morue.
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Ingredients
- 250 gm salted fish (see note)
- 150 gm floury potatoes, such as royal blue, sebago or Desiree, quartered
- ½ onion
- 2 bay leaves
- Finely grated zest of 1 lemon
- 80 ml (⅓ cup) extra-virgin olive oil
- 1 tsp white pepper
- Juice of ½ lemon
- 1 egg yolk, separated from eggwhite and intact
- 2 tbsp olive oil
- ¼ cup (loosely packed) flat-leaf parsley, finely chopped
- Char-grilled toast, to serve
- Spring onion oil
- 150 ml rice bran oil
- 2 cups spring onion tops, thinly sliced, plus extra, to serve
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