Salt Cod With Flageolets

Name: Salt Cod With Flageolets
Total time: 1 h 15 min
Yield: 6 to 8 servings
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

Recipe from Michel Peignaud

Adapted by Moira Hodgson

Total Time: 1 hour 15 minutes, plus overnight soaking
Rating: 4(7)
Comments: Read comments

Featured in: FOOD; Catching a Mediterranean Flavor With Salt Cod

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Ingredients

Yield:6 to 8 servings

2pounds salt cod
1pound dried green flageolets
Bouquet garni
1small onion, stuck with cloves
4cloves garlic
Freshly ground pepper to taste
2tablespoons peanut oil
1cup heavy cream
2tablespoons chopped chervil or parsley

Ingredient Substitution Guide

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.

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