150 ml Olive oil
150 ml Cream
1 Lemon juice and zest
40 grams Oregano
1 ounce Pitted black olives
3 tablespoons Balsamic vinegar
2 Thick slices charred pain de campagne or fresh bloomer
Drain off the cod and place in a pan. Top up with cold water and bring to the boil with a lid on, then move off the heat and allow to cool. Drain off the fish and remove any skin and bones from the flesh and place in a blender.
Split the red pepper in half and remove the seeds. Place on an oven tray and roast in a preheated oven at 200C for about 15 minutes.
While cooking finely chop the garlic and warm in a saucepan with 1/2 the olive oil. In a separate pan warm the cream and potato together and add to the cod in the blender. Turn the blender on and pour the oil and garlic slowly into the mix until a paste is achieved.
Place in a bowl with a bit of the vinegar and finely chopped oregano and season well. Peel and finely chop the shallot and roughly chop the olives, then add them both to the peppers. Fold the lemon juice into the cod mix and season with black pepper, no salt, and place on to the plate.