Instructions

Brown the garlic cloves in a Magefesa Skillet with extra olive virgin oil. Add the shredded cod and sauté for some seconds. Do not let them get too brown. Drain and keep.
Grind the cod with garlic in a Magefesa blender, add the cream slowly and the oil saved to brown garlic. Adjust salt and pepper. To prepare the tapenade, chop the olives, capers and anchovies in a Magefesa mincer, spice with grounded thyme and virgin olive oil. Peel and dice cucumbers into fine dices.
Serve the brandade in a cocktail glass or in a wide glass, decorate with tapenade guenelle, sprinkle cucumber dices and season with a dash of virgin olive oil.

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