Estofinade
Estofinade is a culinary specialty originating from Aveyron, more precisely from the Lot valley. The term “estofinade” comes from the German word “stockfish” (stick fish) designating the dried fish imported by bohoursn in the 18th century in the Lot. Estofinade is a crumble of fish, potatoes and eggs, seasoned with fresh cream and garlic.
Ingredients :
- 1.2 kg of potato
- 300g dried cod
- 5 eggs
- 15g butter
- 2 cloves garlic
- 3 tbsp. fresh cream
- Parsley
- Salt pepper
Preparation :
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1
Before making the recipe, soak the cod in water 2 days before, making sure to change the water regularly to desalinate it well.
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2
On the day of the recipe, cook hard-boiled eggs (10 min in boiling water).
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3
In a large pot of water over medium heat, cook the fish for 1½ hours.
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4
Meanwhile, peel the potatoes and steam them for 30 minutes.
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5
When the potatoes and fish are ready, drain them and place them in a bowl. Mash them together with a fork.
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6
Then add the finely chopped garlic, then the parsley, cream and softened butter.
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7
Cut the hard-boiled eggs into coarse pieces and add them to the preparation. Mix well again. Season with salt and pepper and serve hot or whours
Tips
If the mixture is too thick, pour a little milk into it to thin it out. For this estofinade dish, you can use cod or another white fish such as haddock or cod, making sure to remove the bones!
