For the peppers:
Preheat the oven to 300 degrees F. Seed the peppers and cut into thin fingers. Toss with the tomatoes, garlic, salt, and pepper, and spread on a baking dish
. Pour over the olive oil and bake the peppers to confit
, about 3 hours, and set aside.
For the cakes:
Put the cod, potatoes, and garlic in a pot. Tie the bay leaf, thyme
sprig, and parsley stems with string, and add. Cover, just, with cold water, and bring to a bare simmer
until the potatoes and cod are tender, about 15 minutes. Drain.
Discard the herbs
. Separate the cod from the potatoes. In a mixing bowl, mash
with the cream. In a separate bowl, shred
the cod finely. Then combine the two again, mixing until creamy. Stir through the espelette pepper and the chopped parsley and chives
. Check the seasonings.
Pour an inch of cooking oil into a skillet and heat until sizzling. Shape the cod and potato mixture into 20 small cakes
. Just before frying, dip them in the flour or panko bread crumbs
to coat. Fry
on both sides until very brown, and crisp
. Drain on the paper towels to absorb the excess oil.
For the plate:
Top a brandade cake with a few caramelized peppers and tomatoes. Enjoy!