• 200g of unsalted cod
  • 1 garlic
  • 150g of olive oil
  • 30g of milk
  • 20g of potato flakes
  • 1 loaf of bread
  • Chives
  • Radishes


First, flavour the oil by browning the garlic in it. Then, cool it and add it to the bag with the cod, the potato flakes and the milk. Seal it.

Once vacuum packed, cook the cod in the SmartVide at 55ºC for 20 minutes so that it releases all of its gelatine.

After 20 minutes, crumble the cod and blend everything together until it emulsifies.

Toast the loaf of bread with butter and place the brandade on top of it. Finish it off with chopped chives, chopped fried garlic and slices of radish.

In this recipe, with the help of vacuum cooking, we avoid burning the gelatine with excess heat so that it’s easier to make the cod emulsion with the oil by preventing it from separating or being too oily.