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Wednesday, 8 August 2012

Cod Brandade

Image courtesy of the worldwidegourmet.com

This dish is a wonderful interpretation of the traditional Cod Brandade, and is delightfully comforting. I agree salting the cod can take alot of time, and to save time making this you can buy cod already salted (usually marketed as "salt cod" where necessary. Either way it is worth a go, very moreish and ver homely and hearty. I promise you'll enjoy it.

You will need: (makes about 5 portions)

500 G cod fillets with skin on
Rock Salt
4 Black Peppercorns
2 sprigs of Thyme
2 Bay leaves
125ml of Olive oil
1 Clove of Garlic chopped
800g  of mashed Potato without any cream or butter
15g of chopped parsley
Seasoning
Brandade Dressing & or basil infused oil to finish

The doing bit:

Sprinkle the cod with the rock salt, cover in a fridge for 48 hours, turn at least once every 8 hours.

After the fish has been salted, wash off and soak in fresh water for 12 hours.

Drain and dry the fish, cut into portions. Place in a pan of cold water with the thyme and bay leaves, bring to the boil for two minutes.

Remove from the liquid allow to cool, remove the skin and any bones, flake the flesh

Warm olive oil, add fish, garlic and chopped parsley add a little pepper

Add the mash potato, mix together and check the seasoning
To serve

Reheat in a pan or microwave, place the brandade with a little milk, and heat up

Spoon into three medium quenelles with a poached egg in the middle, dress with brandade dressing and / or basil oil over the eggs.

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