Salt Cod With Flageolets

1. 1

   Cut the salt cod into quarters and soak for 24 to 48 hours in several changes of water.

2. 2

   Soak the flageolets in water to cover for 24 hours.

3. 3

   Simmer the beans in water to cover for 30 to 45 minutes, with the bouquet garni, onion and one clove garlic, crushed.

4. 4

   Preheat oven to 200 degrees.

5. 5

   Pat the cod dry with paper towels and season with pepper.

6. 6

   Lightly brown the fish on both sides in the peanut oil.

7. 7

   Place in a buttered ovenproof dish, sprinkle with remaining three cloves of garlic, peeled and chopped fine, and the cooked, drained flageolets.

8. 8

   Pour on the heavy cream and bake for 20 minutes.

9. 9

   Sprinkle with chopped chervil just before serving.

No additional tips available.