タラのブランダード｜料理人城二郎 GeorgeLABOさんのレシピ書き起こし

Sprinkle (A) on the fillet of cod and wrap it.
When water comes out of the cod, wipe it with kitchen paper.

Finely chop 3 pieces of garlic and heat over low heat with olive oil.
When the garlic scent is transferred to the oil, rub the oil with a colander.

Boil the potatoes with skin using about 2% salt of water.

Divide 6 pieces of garlic into pieces and simmer with (B).
Once boiled, reduce the heat to low and simmer until the aroma of garlic and bay leaf is transferred to the liquid.
When the garlic is cooked, add cod and simmer on low heat for 20 to 30 minutes so that it does not boil.

Peel and mash the boiled potatoes.
After mashing it roughly, wrap it and put it in a place that is hard to cool.

Transfer the cream to a pan and simmer to about 1/3 of the amount.

Transfer the cooked cod to a bat and remove the bones and skin.
Transfer the cod to a bowl before it dries, mash it roughly and mix with 5.
Once mixed, add garlic oil in several batches.
Add more cream and mix with salt and pepper to taste.

Transfer 7 to a bakeware and sprinkle Parmesan Regiano from above.
Bake in an oven at 180-200 degrees for about 20 minutes, and when cooked, it's done.