Les Poissonchats

Kochets Broat, cooked bread. This is a perfect example of the old way no waste cooking, for the main ingredients are stale bread and crumpled old apples. To be honest, Kochets Broat wasn’t really my fav dish, and my mother wouldn’t cook it often. However, going over my childhood foods and food traditions, it just would be a shame to leave it out of this collection, because it’s a plain classic of where I come from. And I challenged myself to cook it so well that even I would very much like it. The trick of the trade I find is: don’t be stint with butter and take your time frying that mush golden. Plus, I remember I didn’t like it because there always was so much of it, too much of the same, which is easily alterable, so I made it into a dessert rather than a hearty supper thing by scooping steaming hot Kochets Broat over a shiny ball of homemade vanilla icecream. Now that, my friends, is a corker on a lousy grey February day!

What you’ll need

Quantities are rendered per person roughly

• About one slice of stale bread 
• Butter for frying
• A small old apple 
• 0.5dl milk 
• One egg
• One large spoon of sugar
• A pinch of fleur de sel
• Cinnamon sugar

How to cook it

Cut the bread into cubes and fry golden in a lot of fresh butter at low temperature. Meanwhile, cut the apple into cubes too and add to the bread, fry for really a long time, maybe ten minutes or more. 

In a separate bowl, mix the egg with the sugar and milk and the pinch of salt. Pour over the apple-and-bread and stir from time to time, continue cooking until the mass takes. Take off the heat and sprinkle with cinnamon sugar. 

How to eat it

Steaming hot with vanilla icecream, I promise it will set everything alright again the minute you put your spoon to it.