Morue Et Sa Puree Salt Cod And Mashed Potatoes Food

FRENCH SALT COD AND POTATO BRANDADE

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.

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.

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.)

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.