SALT COD BRANDADE
Provided by Geoffrey Zakarian
Time P1DT1h5m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Bake the potatoes until fork-tender, about 45 minutes.
- Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture. Remove the thyme and discard.
- While the potatoes are still warm, rice them through a food mill. Stir the cod mixture into the riced potatoes. Add the butter, creme fraiche and enough of the reserved milk to make it smooth. Season with salt and pepper.
- Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired.
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
There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it's usually some sort of combination of salt cod, potato, garlic, and olive oil. This should always be baked and eaten piping hot, ideally with some homemade crostini.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time P1DT1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
- Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
- Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
- Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
- Bake in the preheated oven until browned and bubbling, about 20 minutes
Nutrition Facts : Calories 104.9 calories, Carbohydrate 4.7 g, Cholesterol 31.1 mg, Fat 3.5 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 1337 mg, Sugar 0.7 g
BRANDADE WITH FRESH SALTED COD
Provided by Food Network
Categories appetizer
Time 52m
Yield 12 servings, as an appetizer
Number Of Ingredients 13
Steps:
- Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
- Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil. Add the cod and poach until tender, around 5 to 7 minutes.
- Gently remove the cod with a slotted spoon. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod.
- Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree.
- For an even more full flavored brandade, pass the onion, garlic, and aromatics through a food mill and stir some of this puree in as well. Taste and adjust the seasoning as needed
BRANDADE DE MORUE
Steps:
- Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Drain and pick out any stray bones or pieces of skin.
- Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil. Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.) Add pepper, some of the lemon juice, and the nutmeg. Blend and taste; the mixture may need a bit of salt and more lemon juice. (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until you're ready to eat.)
- Reheat the brandade if necessary, in a double boiler or in a 300°F oven, covered. Serve with bread, toast, or crackers.
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SALT COD BRANDADE RECIPE | BON APPéTIT
From bonappetit.com
- Rinse 8 oz. dried salt cod and place in medium bowl; pour in water to cover. Let soak, changing water halfway through, 4 hours.
- Drain cod and transfer to a small saucepan; pour in water to cover. Bring to a boil; drain. Repeat process once. Let cod sit until cool enough to handle, about 20 minutes.
- Meanwhile, place 1 large red or Yukon Gold potato (about 8 oz.) , scrubbed, in a small saucepan and pour in water to cover. Bring to a boil, then reduce heat and simmer until potato is tender, 18–22 minutes; drain.
- Remove any skin and bones from cod; discard. Return flesh to saucepan; add 4 garlic cloves, smashed, and ¾ cup whole milk. Cover and bring to a simmer over medium-low heat.
- Place racks in upper and lower thirds of oven; preheat to 400°. Arrange 1 baguette, sliced ¼" thick, in a single layer on a rimmed baking sheet; drizzle with extra-virgin olive oil and season lightly with kosher salt and freshly ground black pepper.
- Transfer cod along with milk and garlic to a food processor and pulse until finely chopped. Add potato,1 tsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, ⅛ tsp.
- Transfer brandade to a 1-qt. baking dish or 9" pie dish (no need to grease); smooth top. Scatter 2 Tbsp. finely grated Parmesan over.
- Bake baguette slices on lower rack and brandade on upper rack until baguette is golden brown, 10–12 minutes, and brandade is light golden brown on top and warmed through, 20–30 minutes.
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