List of Ingredients
- 1 LB. of soaked and rinsed salt cod
- 10 OZ. of green tomatoes, chopped
- 3 of baguettes
- 1 CUP of sugar
- 1 bay leaf
- mixed herbs (marjoram, savory, fennel, thyme, basil, chervil)
- vegetable broth
- milk
- extra-virgin olive oil
- fine and coarse salt
- pepper
Method
Cut the cod into chunks and debone. Bring 5 ladlefuls of broth (around 2 cups), 1 cup milk, 2 bay leaves, fine salt and pepper to a boil. Cook the cod (skin on) in this liquid for 5 minutes, then let cool in the liquid. Remove the skin and puree in a blender with 1/4 cup oil. Remove half (cod paté) and blend the other half with a handful of herbs (green sauce).
For the chutney: Roast the chopped tomatoes with 2 tsp. oil and a pinch of coarse salt. Add the sugar, cover, and cook gently for 20 minutes. Press through a sieve and return to the heat. Add 2 basil leaves and bring back to the boil. Remove from the heat.
Chop a little basil and mix it with a few tsp. water. Cut the baguettes into slices and spread the chopped basil mixture over them. Toast in the oven to make the crostini.
Spread the crostini with both cod patés, and serve with the tomato chutney.