Brandade De Morue Salt Cod And Potato PurÉe Food

BRANDADE DE MORUE

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).

RIAD'S BRANDADE DE MORUE

Steps:

• In large bowl, completely cover cod in water, and soak for at least 24 hours, changing water every 2 to 3 hours.
• Make two bouquets garnis: For each, bunch 2 bay leaves, 1 sprig rosemary, and 6 sprigs thyme together, and tie with kitchen string. In a medium saucepan, place cod with 1 head of garlic, 1 bouquet garni, the milk, and 1 cup water. Over low heat, bring to simmer. Cook until fish is flaky, about 10 minutes. Drain, and discard garlic and bouquet garni. When cool enough to touch, flake fish, and set aside.
• Place potatoes in medium saucepan, and cover with salted water. Cook potatoes at a simmer until fork-tender, 15 to 20 minutes, and drain.
• In small saucepan, add oil, remaining head of garlic, and remaining bouquet garni. Over low heat, warm the oil, about 10 minutes. Discard garlic and bouquet garni.
• Put potatoes through a food mill while still warm. In the bowl of an electric mixer fitted with the paddle attachment, combine potatoes and cod on low speed until just incorporated. Slowly add the infused oil, then add 1 cup cream. Do not overmix, or potatoes will become pasty.
• Garnish brandade with remaining 2 tablespoons warm cream and garlic confit. Serve with toasted croutons or bread.

BRANDADE DE MORUE (SALT COD AND POTATO PUREE)

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)

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.

SMOKED FISH AND WHITE BEAN BRANDADE

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.

BRANDADE DE MORUE CANAPES

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.)