Description
Classic brandade is prepared from salted cod, which requires a long soaking. In this recipe it is replaced by fresh, lightly poached in olive oil that the fish turned out tender and juicy. From brandade with garlic toasts would make a great appetizer if you serve it with lightly dressed salad and a chilled dry white wine. Source: Gordon Ramsay "World kitchen"
Ingredients
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Cod
300 g
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Olive oil
150 ml
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Potatoes
350 g
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Cream
150 ml
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Milk
150 ml
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Garlic
3 tooth
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Thyme
2 pinch
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Salt
0.5 tsp
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Baguette
1 piece
Cooking
Fillets cut into 2-3 slices. In a saucepan mix the olive oil, 1/2 tsp salt, 1 pinch of thyme
Put the saucepan on a minimal heat. Cook 8-10 minutes, until the fish begins to easily break up into flakes.
Allow to cool, then drain, saving the oil.
Peel the potatoes and cut into cubes of 2 cm.
Pour the potatoes in the pan. Add the cream, milk, 2 cloves of garlic (passed through press) 1 pinch of thyme and a little salt. Cook at low boil for 10-12 minutes, until potatoes are softened.
Potatoes, lightly mashed, mixed with flakes of cod. Add a bit of oil, which was preparing the fish. Season with salt and pepper to taste.
Baguettes, slice at an angle into thin slices (small baguette can be cut in half lengthwise) and lay out on a baking sheet.
Just before serving very hot grill. Put the baguettes under the grill for 1 min to bread flushed slightly (half to lay the slices down). Flip the slices, RUB the top of the garlic, drizzle with olive oil. Keep under the grill until the toast will not become Golden and crispy.
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