FRENCH SALT COD AND POTATO BRANDADE
Your feelings about salt cod may depend on where your roots are. If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest. If you grew up in a Portuguese or Caribbean community, you may have more fond recollections. This recipe, common in France, is an opportunity to give salt cod a second chance, or to try it for the first time. The cod should be rinsed and soaked overnight, but that doesn't take much effort. For tender fish, the trick is not to overcook it. Keep the flame low, just under a simmer. Cooking the fish in a combination of milk and water, along with a few aromatics like bay leaf, thyme, clove and peppercorns, will keep the fish sweet. While the cod is warm, flake it into a bowl and roughly mash with potatoes and moisten with garlicky olive oil and cream. A bit of cooking liquid is added to lighten the mixture. Serve smooth or chunky, as you like.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Rinse salt cod well and rub off any salt. Soak in 2 quarts cold water. Drain and change water every few hours (an overnight soak without changing is fine). Total soaking time should be at least 8 hours.
- In a medium saucepan, heat milk plus 1 cup water over medium-high heat. Add soaked salt cod, thyme, bay leaf, peppercorns, allspice berries and clove. Adjust heat to maintain a bare simmer. Cook until fish flakes easily, about 15 minutes. Remove fish and hold at room temperature.
- Meanwhile, in another pot, cover potatoes with water and bring to a boil. Add garlic cloves and a good pinch of salt. Drain potatoes when they are soft, about 15 minutes, reserving cooking liquid and garlic.
- Put cooked garlic cloves in a small saucepan and crush with a fork. Add olive oil and heat over a medium flame until quite warm to the touch. Set aside.
- Put potatoes in a large mixing bowl. With your fingers, flake cooked salt cod on top. With a potato masher, roughly blend potatoes and fish. Drizzle in warm garlic oil and mash again. Add cayenne, nutmeg to taste and lemon zest. Stir in ½ cup crème fraîche and beat well to combine. Beat in about ½ cup cooking liquid to lighten mixture so it has the texture of soft mashed potatoes. Taste and adjust seasoning - it will probably need salt and pepper.
- Heat oven to 400 degrees. Use 1 tablespoon butter to grease a low-sided 1-quart baking dish or pie pan. Transfer brandade mixture to dish and smooth with a spatula. Paint the top with 2 tablespoons crème fraîche, and sprinkle with bread crumbs. Dot top with remaining butter. (May be prepared up to a day ahead and stored in the refrigerator; bring to room temperature before baking.) Bake until golden and bubbling, about 20 minutes.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 5414 milligrams, Sugar 4 grams, TransFat 0 grams
BRANDADE DE MORUE (SALT COD AND POTATO PUREE)
Provided by Moira Hodgson
Categories dinner, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- One day ahead, soak the salt cod overnight in cold water to cover, changing the water several times. Drain and rinse thoroughly.
- On the day of serving, boil the potatoes until they are tender. Poach the salt cod in fresh cold water to cover for 15 minutes. Drain, rinse and remove any pieces of skin or bone.
- Combine the potatoes, salt cod and garlic in a food processor. Puree until smooth. Gently heat the olive oil in a small pan. With the machine running, slowly add the hot oil through the funnel, then the hot milk. Season to taste with white pepper. Place the puree in a gratin dish.
- Just before serving, put the puree under a preheated broiler and brown lightly. Serve with fried bread triangles.
MORUE ET SA PUREE (SALT COD AND MASHED POTATOES)
Susan Herrmann Loomis describes this dish as looking like the Matterhorn showered with green. It's basically a mound of mashed potatoes, topped with poached flakes of fish, topped with a sizzling mixture of hot olive oil, garlic and fresh parsley. Together with a simple green salad and a glass of good rose, it's a wonderful French farmhouse meal. Depending on your taste and the salt cod you have, the fish should soak for at least a day, and perhaps as much as two.
Provided by Chef Kate
Categories European
Time P2DT40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the cod.
- Soak the fish in water for at least 24 and preferably 48 hours, changing the water three to four times each day.
- Drain fish, rinse well.
- Steam potatoes until done, 20 to 25 minutes.
- Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high.
- Add bay leaves, thyme, peppercorns and the cod (broken into several pieces.
- Bring to a boil over medium-high heat.
- Reduce heat to medium and allow to simmer until fish flakes easily if lifted with a flat-ended spatula (about 20 minutes).
- Drain the potatoes and mash with the butter until smooth, seasoning with sea salt to taste and plenty of fresh ground pepper.
- Place potatoes in a wide, shallow serving platter and keep hot.
- Remove fish from broth and flake over the top of the potatoes.
- Mince the parsley and garlic together.
- Sprinkle the potato/fish with the garlic and parsley mixture.
- Heat olive oil in a small saute pan over medium heat until oil is very hot and pour hot oil over the parsley and garlic which will sizzle and steam.
- Serve immediately.
Nutrition Facts : Calories 1534.6, Fat 40, SaturatedFat 8.8, Cholesterol 446.2, Sodium 19969.3, Carbohydrate 66.7, Fiber 8.5, Sugar 4.6, Protein 186.2
BRANDADE DE MORUE
This is basically a puree or spread made of poached salt cod. Having said it that simply, let me just say that this is one of my most favourite dishes - the ingredients combine to create flavour-perfection. The salt cod has to be soaked for atleast 24 hours with many changes of water.
Provided by evelynathens
Categories Spreads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cover cod with cold water and refrigerate 24 hours, changing water at least 8 times in that period to remove the salt from the fish.
- For croutons: Position rack in center of oven and preheat to 400F.
- Arrange bread slices in singled layer on baking sheet.
- Brush tops with oil and bake until just beginning to colour, about 5 minutes.
- Rub tops of bread with halved garlic.
- Drain cod; cover with cold water in a large saucepan and bring just to simmer.
- Let simmer until cod is tender and just begins to flake, 8-10 minutes.
- Drain cod; break into small pieces.
- Transfer to processor.
- Add crushed garlic cloves.
- Combine hot milk and cream.
- With machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
- Season with lemon juice, nutmeg, salt and pepper.
- Mound brandade in center of platter.
- Surround with croutons, olives and parsley.
- Serve at room temperature.
- (can be prepared up to 3 days ahead).
BRANDADE DE MORUE CANAPES
Categories Milk/Cream Food Processor Fish Pepper Potato Poach Roast Cocktail Party Bastille Day Chill Gourmet
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Make the brandade de morue:
- In a ceramic or glass bowl let the salt cod soak in cold water to cover, changing the water several times, for 24 hours and drain it. In a kettle poach the cod in simmering water to cover for 25 minutes, or until it flakes easily when tested with a fork, drain it in a colander, and refresh it under cold water. Pat the cod dry and break it into pieces. In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring, until it is soft and let it cool. In a food processor puree the onion mixture, the garlic and the cod until the mixture is smooth, with the motor running add the remaining 1/3 cup oil in a stream, 1/2 cup of the cream, the lemon juice, and salt and pepper to taste, and puree the mixture until it is smooth. The brandade de morue may be made 2 days in advance and kept covered and chilled. If desired, thin the brandade with the remaining 2 tablespoons cream.
- On oiled baking sheets arrange the potatoes, cut crosswise into 1/4-inch-thick slices, without touching, drizzle them with the oil, and roast them in a preheated 400°F. oven, turning them once, for 30 to 40 minutes, or until they are tender, slightly crisp around the edges, and pale golden. Transfer the potatoes to paper towels to drain. Arrange the potato slices on a platter, top each slice with a dollop of the brandade, and top the brandade with the roasted red pepper.
- To roast peppers
- Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
SMOKED FISH AND WHITE BEAN BRANDADE
Brandade, a specialty of Languedoc and Provence, inspired the following recipe. Also called brandade de morue ("ragout of cod"), it is classically a purée of salt cod, olive oil, and milk, often thickened with bread or potato. Can be prepared in 45 minutes or less.
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor blend beans, fish, and garlic paste until smooth. With motor running add milk in a slow stream. Stir in thyme and salt to taste. Serve brandade with toasts or bell pepper strips.
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- Put the potatoes in a large saucepan, cover with water and boil over moderately high heat until tender, about 30 minutes. Drain and let the potatoes cool to warm.
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