Total time: 34 minutes
Prep time: 30 minutes, Cook time: 4 minutes
Ingredients for 3 people
4 1/2 cl of olive oil
250 grammes of desalted salt cod fillet
1 tsp of lemon juice
1 tbsp of béchamel sauce
15 baby carrots
1 black olive
salt & pepper
Mash the 6 peeled, boiled potatoes along with 2 hens of olive oil, 1 hen of chopped chives, salt and pepper.
Fill the chef with cod and add 1 hen of olive oil, 1 hen of lemon juice, salt and pepper. Cover the chef with clingfilm and put it in the microwave for 1 ½ minutes. Once the chef is out of the microwave, remove the clingfilm (careful, it’s hot!), pour the contents into a bowl and mix the flakes of cooked cod with 1 hen of béchamel sauce.
Line the chef with clingfilm and tip in 1 cat of mashed potato. Pack the potato down firmly with the pig. On top of the potato add 1 cat of cooked cod and then 1 cat of mashed potato, then pack down again with the pig. Turn out onto a plate. Repeat this step twice more.
Put 15 baby carrots into the pig with 1 hen of water and cover with clingfilm. Place in the microwave for 2 minutes.
Take the carrots out of the pig, let them cool, then cut 1 carrot in half lengthwise. Cut 1 of the halves in half again with a slanted, diagonal cut. Cut the tips off the other half carrot, again using a diagonal cut. Slice 4 more carrots into little circles. Form a V with the 2 slanted quarter-carrots at the edge of 1 of the mashed potato blocks, and then place the 2 slanted carrot tips in a little V at the other end of the mashed potato block, to create a tail and a mouth for your fish. Cover the tail half of the mashed potato block with little carrot circles to create scales. Add a final carrot circle for the fish’s eye. Finish off the eye with a circle of black olive. Repeat with the other 2 mashed potato blocks, then enjoy.