Recipe
November 22, 2009
Potato Salt Cod Brandade Hors D’Oeuvres Recipe
Step 1: Soak fish for 8-10 hours in cold water, changing water 4-5 times
Step 2: Place cod in heavy bottomed pot, cover with milk and add garlic, star anise, 1/4 cup parsley and thyme.
Step 3: Heat to simmer and let flavours blend. Set aside.
Step 4: Peel and slice potatoes. Place in heavy bottomed pot over medium heat with 1 tbsp of olive oil and sweat for 2 minutes.
Step 5: Add cream to potatoes, stirring every few minutes until potatoes have been broken down into a purée (30-45 minutes). Set aside.
Step 6: Remove cod from poaching liquid, discard everything but cod. Flake cod into puréed potatoes stirring constantly. Add remainder of chopped parsley and 1/4 cup olive oil. Mix together. Season with salt and pepper to taste.
Step 7: Serve warm with slices of a French baguette. Or for hors d’oeuvres, let brandade cool until it sets and can be handled. Blanche baby or small fingerling potatoes. If using fingerling potatoes cut down to 1″-1-1/2″ pieces. If using baby potatoes cut in half, trimming off rounded bottom so they will stay upright when plated. With a melon baller, hollow out a portion of the potato and stuff with the cooled brandade. Bake for 15-20 minutes at 375°F.
Directions
Yield:
Step 1: Soak fish for 8-10 hours in cold water, changing water 4-5 times
Step 2: Place cod in heavy bottomed pot, cover with milk and add garlic, star anise, 1/4 cup parsley and thyme.
Step 3: Heat to simmer and let flavours blend. Set aside.
Step 4: Peel and slice potatoes. Place in heavy bottomed pot over medium heat with 1 tbsp of olive oil and sweat for 2 minutes.
Step 5: Add cream to potatoes, stirring every few minutes until potatoes have been broken down into a purée (30-45 minutes). Set aside.
Step 6: Remove cod from poaching liquid, discard everything but cod. Flake cod into puréed potatoes stirring constantly. Add remainder of chopped parsley and 1/4 cup olive oil. Mix together. Season with salt and pepper to taste.
Step 7: Serve warm with slices of a French baguette. Or for hors d’oeuvres, let brandade cool until it sets and can be handled. Blanche baby or small fingerling potatoes. If using fingerling potatoes cut down to 1″-1-1/2″ pieces. If using baby potatoes cut in half, trimming off rounded bottom so they will stay upright when plated. With a melon baller, hollow out a portion of the potato and stuff with the cooled brandade. Bake for 15-20 minutes at 375°F.
Stacey Brandford