Seafood Brandade, Organic Artichonade, Virgin Sauce

Cut the saithe into pieces. Peel and halve the potatoes. Cook in salted water. At the end of the cooking time, add the chopped saithe. Leave to cook for 5 minutes.

Drain and mash to a smooth consistency, leaving a little lamb's lettuce. Add theOrganic artichonade aix&terra and theOrganic garlic olive oil from the Drôme aix&terra. Season to taste. Set aside in a cool place.

Prepare the sauce vierge. Dice the peppers, finely chop the red onions and chervil, and quarter the cherry tomatoes. Mix with the Aix&terra tomato basil vinegar and theOrganic lemon olive oil aix&terra. Season with salt and pepper. Set aside in the fridge.

To make the tiles, add 160g of water with theaix&terra organic chilli pepper olive oilFlour and paprika. Mix well. Pour the mixture into a hot frying pan. If bubbles form, lower the heat and leave to cook until all the water has evaporated. Place your tiles on absorbent paper.

Using a cookie cutter, place your brandade in the centre of the plate, pour your sauce over it and place half a tile on top. Season with salt and pepper.