Kabeljauwpuree

Drain the cosfish and remove the bones and skin.

Salt the fillet and leave for an hour.

Dry the fish with paper towel and poach in water with a bouquet garni in the oven on 180ºC for 25 minutes.

Chop the echalotte and fry in the butter until shiny. Than add to the fish.

Heat the olive oil with the pressed garlic cloves.

Heat the cream.

Cut the fish in the machine to a fine puree. Add while turning, the olive oil and cream. Bring to the taste if necessary. Set aside.