- 14 oz Desalted cod.
- 3 Garlic cloves.
- 3 Leeks (white part only).
- White pepper.
- ¾ cup 18% Reduced fat cream.
- ¼ cup Extra virgin olive oil.
Chop garlic and leeks into brunoise.
Shred cod with your hands, and set aside.
Heat olive oil in a Nonstick aluminum Magefesa pan. Add the garlic, then incorporate leeks before garlic starts taking on color.
Let cook over low heat.
Incorporate the cod to the pan and then add the cream. Cook for a few minutes.
Season with salt and pepper taking into account that cod, although desalted, still contains a certain amount of salt.
Pour mixture into in a Licualia Plus Magefesa blender and process, adding the virgin olive oil gradually until a homogenous texture is achieved.
Serve, either warm or cold, on toasted bread.