Cod brandade with sweet potato, cherry tomato confit and onion chips

Preparation time: 30 min

Preheat your oven at 400 °F

• Set up

  Cut cherry tomatoes in 2.

  Peel and dice the sweet potatoes.

  Mix the breadcrumbs with a drizzle of olive oil, a pinch of salt and the paprika.

  Cut the onion into strips.

• Tomato

  Place the cherry tomatoes in a sauté pan, drizzle with olive oil and season with salt and pepper. Add the crushed garlic and thyme sprigs.

  Place the sauté pan in the oven and let the tomatoes roast, keeping an eye on them so they don't turn to mush.

• Cod

  Heat the milk with the thyme, garlic, bay leaf and a pinch of salt. Add the fish once the milk has reached boiling point.

  Simmer over a low heat for 15 minutes, then drain and coarsely flake the cod.

• Sweet potato

  Place the sweet potatoes in a large saucepan, add the rosemary sprig, cover with cold water and bring to the boil. Cook for 20 minutes, or until the potatoes are tender.

  Drain the sweet potatoes, reserving a little of the cooking broth.
  Puree with a blender or food processor. Adjust the texture of your purée with a little cooking stock and a knob of butter, taking care to keep it fairly firm.

• Brandade

  Mix the sweet potato purée with the flaked fish and butter and check the seasoning. Place in your ramekins and cover with the breadcrumbs and paprika mixture.

  Place in the oven for 20 minutes and finish cooking on the grill.

• Onion

  Whisk the egg with a pinch of salt in a small bowl.

  Dip the onion strips in the flour, removing any excess before dipping them in the beaten egg.

  Finish coating the onion strips with the breadcrumbs. At the last minute, fry for about 2 minutes and pat dry before serving.