SMOKED-SARDINE BRANDADE
A meal in Provence: Swapping out the salt cod for sardines turns this classic into a sea-friendly starter.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium saucepan, cover potatoes and garlic with water and season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 8 to 10 minutes. Drain, reserving 1 cup cooking water, and return to pan.
- Add sardines and their oil. Whisk mixture until combined, then gradually whisk in oil. Add reserved cooking liquid to adjust consistency. Stir in lemon zest and juice and season to taste with cayenne.
- Preheat broiler. Brush bread with oil and toast until golden brown and crispy, 1 to 2 minutes. Serve warm with brandade.
Nutrition Facts : Calories 264 g, Cholesterol 43 g, Fat 11 g, Fiber 4 g, Protein 13 g, SaturatedFat 1 g, Sodium 297 g
SMOKED SARDINE CAESAR WITH SALUMI AND PAN-CROUTONS
Provided by Amy Thielen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the dressing, combine the clove of grated garlic and the smoked sardines in a small bowl and mash to a rough paste with a fork. Add the mayonnaise, 1/2 cup of the Parmesan cheese, the lemon juice, 3 tablespoons of the olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper, and mix together. Thin the dressing with a tablespoon or so of water, until it has the consistency of thick cream.
- For the croutons, heat a large heavy skillet over medium heat. Add the remaining 2 tablespoons olive oil to coat the bottom of the pan, and then add the smashed garlic cloves, butter, paprika and bread. Season with salt and pepper and cook, stirring often, until the bread turns crisp throughout and darkens on the edges, about 5 minutes. Discard the garlic, and allow the croutons to cool.
- To serve, place the lettuce in a bowl and season with a little salt and pepper. Add enough dressing to coat, and then add the salumi, remaining 1 cup Parmesan cheese, the croutons and mint, and toss.
SMOKED SARDINES RILLETTES
Canned smoked sardines are easy to come by, and if you eat fish (especially if you are trying to find ways to eat more fatty fish because of their high omega-3 values), they should be a staple in your pantry. Look for Pacific sardines, which are a Best Choice on the Monterey Aquarium Seafood Watch list. (Atlantic and Mediterranean are poor choices.) Like the other rillettes posted on this week's Recipes for Health, you can use these as a spread for bread or crackers, or as a filling for peppers or endive leaves or cherry tomatoes. The rillettes also go well with lentils, like the smoked trout rillettes featured earlier this week. The crème fraîche is optional but recommended (you could substitute olive oil or yogurt); I like the way it loosens and enriches the mixture.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, dips and spreads
Time 20m
Yield About 1 cup, serving 6
Number Of Ingredients 7
Steps:
- In a medium bowl, break up sardines and mash with fork. Work in olive oil, yogurt and crème fraîche. Work in lemon juice and stir in minced chives and pepper. Refrigerate for 1 hour or longer. Allow to soften for 30 minutes before serving.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 1 gram
SMOKED TROUT BRANDADE
Fleer's family enjoys indoor picnics with brandade (made here with a shortcut: smoked trout) and storebought fixings. "We just sit on the floor and chat and chew," he says.
Provided by John Fleer
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400°. Rub potato with 1 teaspoon oil and bake directly on oven rack until tender, 50-60 minutes. Let cool slightly, then peel. Mash potato until nearly smooth
- Meanwhile, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake.
- Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika (if using), and remaining 1/2 cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.
- Transfer trout mixture to a 1-quart shallow baking dish or four 6-ounce ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15-20 minutes. Serve with bread, meats, cheeses, and grapes.
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
SMOKED SARDINE SALAD
Steps:
- Toss the red onion, lemon slices, capers, chopped egg, and sardines in a large bowl. Drizzle the vinegar over the salad, sprinkle on the parsley, and toss gently to combine without further breaking up the sardine pieces.
- Mound the salad on a platter, surrounded by the toasts.
More about "smoked sardine brandade food"
SMOKED SARDINE TOASTS WITH LEMON MAYO RECIPE
From realsimple.com
YES TO THIS CREAMY BRANDADE: ALL THE MASHED POTATOES BUT …
From cbc.ca
SMOKED TROUT BRANDADE RECIPE | MARTHA STEWART
From marthastewart.com
CLASSIC FRENCH BRANDADE DE MORUE RECIPE IN 5 EASY STEPS
From thespruceeats.com
CREAM OF SARDINES WITH SMOKED SALMON AND CAPERS
From atastefortravel.ca
7 CANNED SARDINE RECIPES THAT ARE TOO GOOD NOT TO TRY
From tastessence.com
SMOKED WHITEFISH BRANDADE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
SMOKED TROUT BRANDADE RECIPE | BON APPéTIT
From bonappetit.com
SMOKED SARDINE CROSTINI #SUNDAYSUPPER - CINDY'S …
From cindysrecipesandwritings.com
SMOKED SARDINES (SARDINAS AHUMADAS) – STEFAN'S …
BRUNSWICK SARDINE FILLETS SEAFOOD SNACKS GOLDEN SMOKED 92G, 18 …
From amazon.ca
Reviews 204
BEST ELECTRIC SMOKER REVIEWS: EASY SMOKED SARDINES RECIPES
From thebestelectricsmokers.blogspot.com
BRANDADE OF SMOKED HADDOCK - STONINGTON SEAFOOD
From stoningtonseafood.com
RECIPES - SALT'N FISH
From saltnfish.com
SMOKED TROUT BRANDADE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
BAR HARBOR SKINLESS BONELESS SMOKED SARDINE FILLETS -- 6 OZ
From amazon.ca
SMOKED SARDINE KEDGEREE - FRESH LIVING
From pnpfreshliving.com
SMOKED SARDINE BRANDADE - SALT'N FISH
SMOKED-SARDINE BRANDADE - DAIRY FREE RECIPES
From fooddiez.com
SMOKED SARDINES!!!!!!! - THE BEST SMOKING MEAT FORUM ON EARTH!
From smokingmeatforums.com
ARE CANNED SMOKED SARDINES HEALTHY? | HEALTHFULLY
From healthfully.com
SMOKED TROUT BRANDADE • SEAFOOD NUTRITION PARTNERSHIP
From pinterest.co.uk
SMOKED SABLE BRANDADE | BARTON SEAVER (EN-US)
From bartonseaver.com
SMOKED BARRAMUNDI BRANDADE - THE BETTER FISH® BARRAMUNDI
From thebetterfish.com
10 BEST SMOKED SARDINES IN 2022 – EXPERT REVIEW – AIDS QUILT
From aidsquilt.org
SMOKED MACKEREL "BRANDADE" WITH RYE SEED CRACKERS - WILD …
From pinterest.com
HOW TO EAT A SARDINE 20 DIFFERENT WAYS - WILD PLANET FOODS
From wildplanetfoods.com
SMOKED TROUT BRANDADE RECIPE | MYRECIPES
From myrecipes.com
SMOKED-SARDINE BRANDADE | REAL FOOD RECIPES, SARDINE RECIPES …
From pinterest.co.uk
TOP 21 BEST CANNED SARDINE RECIPES - COOKING CHEW
From cookingchew.com
SMOKED TROUT BRANDADE RECIPE | GOOD FOOD
From goodfood.com.au
ELORABLUE - SMOKED TROUT BRANDADE: BY WILD GREENS & SARDINES
SMOKED SARDINES ON TOAST - SOMERSET FOODIE
From somersetfoodie.com
SMOKED SARDINES RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE SMOKED SARDINE PâTé - B+C GUIDES
From guides.brit.co
17 CANNED SARDINE BRANDS RANKED WORST TO BEST - MASHED
From mashed.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love