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🍽️ Stockfish Canapes

239 kcal · 30 min · 4 servings

Ingredients

• 250 g Stockfish (soaked for 3 days)
• 1 Shallot (finely diced)
• 1 Garlic clove (finely chopped)
• 120 g Potato cubes
• 3 tbsp Olive oil
• 1 Bay leaf
• 100 ml Sherry
• 200 ml Fish stock
• 4 Dried figs
• 2 tsp Lemon juice
• 8 slices Baguette
• Salt
• Pepper (freshly ground)

Instructions

1. 1. Heat oil in a pan.
2. 2. Chop the shallot and garlic finely.
3. 3. Sauté the shallot and garlic in the hot oil.
4. 4. Add the potatoes.
5. 5. Crumble the stockfish into the pan.
6. 6. Add the bay leaf.
7. 7. Deglaze the mixture with sherry.
8. 8. Pour in the meat stock.
9. 9. Let the mixture simmer gently for about 15 minutes.
10. 10. Check if the potatoes are tender.
11. 11. Remove the pan from the heat.
12. 12. Let the mixture cool down.
13. 13. Strain the liquid into a bowl.
14. 14. Reserve the strained broth.
15. 15. Remove the bay leaf from the pan.
16. 16. Slice the figs thinly.
17. 17. Puree the stockfish together with the potatoes until smooth.
18. 18. Add 120 milliliters of the reserved broth to the puree.
19. 19. Add lemon juice.
20. 20. Season with salt and pepper.
21. 21. Spread the puree onto the baguette.
22. 22. Top the baguette with the fig slices.

Nutrition per serving

• kcal: 239
• Protein: 29 g · Fett/Fat: 5 g · Carbs: 15 g