Salt Cod With Flageolets
Published January 4, 1992
- Total Time
- 1 hour 15 minutes, plus overnight soaking
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Ingredients
2 pounds salt cod
1 pound dried green flageolets
Bouquet garni
1 small onion, stuck with cloves
4 cloves garlic
Freshly ground pepper to taste
2 tablespoons peanut oil
1 cup heavy cream
2 tablespoons chopped chervil or parsley
Preparation
- Step 1
Cut the salt cod into quarters and soak for 24 to 48 hours in several changes of water. Soak the flageolets in water to cover for 24 hours.
- Step 2
Simmer the beans in water to cover for 30 to 45 minutes, with the bouquet garni, onion and one clove garlic, crushed.
- Step 3
Preheat oven to 200 degrees. Pat the cod dry with paper towels and season with pepper. Lightly brown the fish on both sides in the peanut oil. Place in a buttered ovenproof dish, sprinkle with remaining three cloves of garlic, peeled and chopped fine, and the cooked, drained flageolets.
- Step 4
Pour on the heavy cream and bake for 20 minutes. Sprinkle with chopped chervil just before serving.
Private Notes