Salt Codfish Mousse Food

SALT COD IN TOMATO GARLIC CONFIT

Steps:

• Soak and poach cod:
• Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below).
• Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit.
• Make confit and cook fish:
• Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour.
• Mash garlic cloves into sauce and add salt and pepper to taste. Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce.
• Preheat broiler.
• Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes.

CODFISH CAKES USING SALT COD

Steps:

• Soak the fish in cold water for at least 6 hours or overnight.
• Change the water at least 3 times during the soaking.
• Remove the fish from the water and rinse well.
• Place it in a saucepan filled with fresh cold water and set it over medium-high heat.
• Bring the mixture to a simmer and cook for 10 minutes.
• Drain the fish and let stand until cool enough to handle.
• Combine the breadcrumbs and milk in a small bowl and let soak.
• Using a fork, flake the fish, removing any bones, into a large bowl.
• Add the bread crumb mixture, the potatoes, butter, pepper, and hot pepper sauce.
• Mix until well combined.
• Form the mixture into 2 1/2-inch cakes.
• Heat half the oil in a large skillet over medium-high heat.
• Cook until the cakes are browned on both sides, about 2 minutes per side.

SALT COD MOUSSE

Steps:

• Place half the cod in a food processor with garlic and 2 tablespoons olive oil. Process, stopping machine to stir down sides once or twice, until as smooth as possible. Add remaining cod, and repeat.
• Through feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until mixture becomes smooth, creamy and light. (You may not need all the oil and cream.) Add pepper, some lemon juice and nutmeg. Blend, and taste; mixture may need salt and lemon juice. (To this point, you can prepare dish several hours ahead, or even a day; cover, and refrigerate until ready to eat.)
• Just before serving, heat brandade very gently in a nonstick saucepan or in a 300-degree oven, covered. Serve with bread, toast or crackers.

SALT CODFISH MOUSSE

Steps:

• Put the cod in a dish and add cold water to cover. Let stand 12 hours, changing the water often.
• Peel the potatoes and cut into large cubes. Put in a saucepan with water to cover and simmer about 20 minutes. Do not overcook. Drain.
• Meanwhile, drain the cod and transfer it to a large saucepan. Cover with water and add the onions, bay leaf and parsley sprigs. Bring to a boil, lower the heat and simmer for 3 minutes or until the fish is cooked and flaky. Drain well, and discard onions and bay leaf. Carefully remove the bones and skin if necessary.
• In another saucepan blend the milk and cream. Warm over low heat. Warm the oil in yet another saucepan.
• Combine the potatoes and garlic in the bowl of an electric mixer. Beat at low speed. Add the cod and beat at medium-high speed.
• Alternately add the milk mixture and the warm oil until they are all used. Beat in the nutmeg, cayenne and white pepper. Add salt only if needed.
• Scatter chopped truffles over the dish for color and flavor. Serve warm with toasted French bread.

CODFISH MOUSSE WITH FRIED PLANTAIN CHIPS

Steps:

• In saucepan, layer the potatoes on the bottom. Then codfish, garlic then thyme. Season with salt then put enough milk in just to cover fish. Bring to a slow simmer covered with parchment paper. Simmer until fish is flaky and potatoes are tender. Remove the thyme bundle, drain the milk and process until smooth, in the bowl of food processor, using enough olive oil to smooth consistency. Season with salt and hot sauce, to taste, and stir in scallions. Serve with plantain chips.
• To a blender, add peppers and 1 cup of vinegar and puree. Add rest of vinegar if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
• Yield: 2 cups
• Heat oil to 350 degrees and fry chips in batches until crispy. Drain and sprinkle with salt.

HOW TO PREPARE SALT COD

Steps:

• Rinse the salt cod thoroughly under cool running water.
• Place salt cod in a large container of cold water and soak it up to 24 hours prior to preparing the dish, changing the water several times during soaking.
• Rinse the cod again and measure the fillet at the thickest point.
• Place the soaked fish in a saucepan and add cold water to cover, then add the white vinegar, diced carrot, ribs of celery, quartered onion, any spices desired, half a bay leaf, and dried parsley or a few sprigs fresh parsley.
• DON'T add any salt!
• Bring the cold water to boiling then immediately lower the temperature and simmer the cod gently for 10 minutes per inch (remember measuring the thickest point of the fillet?) of thickness.
• When the time is up the cod is now ready to remove the skin and bones, and you can flake it and use it in any recipe calling for cooked cod.
• Note: 1 pound of unprepared salt cod will equal about 2 cups of cooked, flaked fish.