Cups Of Green Peas, Brandade And Vichyssoise With Iberian Ham

1. 1

   Soft brandade preparation:

2. 2

   Cook the unsalted cod covered in olive oil in a very low heat for five minutes, once done shred it into small pieces. Boil the chopped potatoes. When it is done, add a little bit of milk to make a puree. Add the shredded cod. Season with salt and pepper as desired and set aside.

3. 3

   Thick vichysoise preparation:

4. 4

   Boil the chopped leek with half its weight in potatoes and a few peas to give the mash a green tone. When they are cooked, drain them almost completely of water and grind them with a bit of olive oil. Season with salt and set aside.

5. 5

   Boil the remaining peas. Drain them and add a little oil and salt.

6. 6

   Fry the ham in a bit of oil until it is crispy.

7. 7

   To assemble the cups, put the peas in the bottom. Spread the brandade on the peas and put the vichysoise on top. Top it with a bit of ham.

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