Brandade is a wonderful dish from Marseille made from reconstituted salt cod and mixed with silky mashed potatoes to create an excellent, tasty dip perfect for any party or gathering. Though Brandade is a purely French specialty of pureed salt cod, there is some debate over the addition of potatoes. Brandade de morue: an easy to prepare salt cod French recipe for a delicate and creamy fish emulsion, perfect with toasted bread. Ingredients 500g salted cod 200ml of excellent quality extra-virgin olive oil 100 ml, whole milk (or cream) Lemon juice to taste Pepper to taste, freshly ground 1 clove garlic Directions
Brandade de morue Recette de Brandade de morue Marmiton
Step 1 Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Drain and pick out any stray. Whipped Salt Cod Spread (Brandade de Morue) Recipe This rich Mediterranean spread is known as brandade in France, baccalà mantecato in Italy, and brandada in Spain. By Daniel Gritzer Updated August 29, 2018 WRITE A REVIEW Photograph: Vicky Wasik In This Recipe Prep the Salt Cod Consider the Potato Whipping It Finish and Serve Why It Works Ingredients 1 pound skinless salt cod fillet 1 pound large red-skinned potatoes 1 1/2 cups whole milk 8 large garlic cloves, peeled 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon. Ingredients 1 lb. salt cod 2/3 cup olive oil 1/3 cup heavy cream 2 cloves garlic 1/2 teaspoon freshly ground black pepper, or to taste Toast triangles fried in olive oil Method Soak codfish in a large basin of water for several hours, or up to twenty-four.
Brandade de morue Thermostat7
Drain and rinse thoroughly. Step 2. On the day of serving, boil the potatoes until they are tender. Poach the salt cod in fresh cold water to cover for 15 minutes. Drain, rinse and remove any pieces of skin or bone. Step 3. Combine the potatoes, salt cod and garlic in a food processor. Puree until smooth. Gently heat the olive oil in a small pan. Put the cod into a heavy, non-reactive 3-quart saucepan and cover with cold water. Add the bay leaf and onion and bring slowly to a boil. Lower the heat and let it simmer gently for 5 minutes, then allow it to cool in the water. Drain. Remove skin and bones and break it into pieces. Ingredients 500g/1lb 2oz piece salt cod 500ml/18fl oz milk 2 bay leaves 2 garlic cloves, thinly sliced few peppercorns ½ tsp fennel seeds 1 piece pared lemon zest 400g/14oz potatoes, peeled. Brandade de morue is a cod-based dish made from dried and salted cod. It is a specialty of the Roussillon, Languedoc and Provence regions of Occitania. It is also found in Liguria, a region in northwestern Italy, Catalonia in the Balearic Islands, and Valencia in eastern Spain. What is brandade de morue?
Brandade de Morue portion de 400 G env. CLICGOURMET
Step 4. Remove any skin and bones from cod; discard. Return flesh to saucepan; add 4 garlic cloves, smashed, and ¾ cup whole milk. Cover and bring to a simmer over medium-low heat. Cook, stirring. In a kettle poach the cod in simmering water to cover for 25 minutes, or until it flakes easily when tested with a fork, drain it in a colander, and refresh it under cold water. Pat the cod dry.
In French culinary terminology, it is occasionally referred to as brandade de morue and while in Spanish cuisine, it sometimes known as brandada de bacalao ('morue' and 'bacalao' meaning salt cod). Place the cod in a container and cover generously with cold water. Make sure you use at least 2-3 cups of water. Allow the cod to soak in the refrigerator for 24-72 hours. Change the water 2-3 times throughout the soaking process. The longer you soak, the more salt you will need to add back into the finished brandade.
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Preheat oven to 400 degrees F (200C). Heat the milk in a double boiler and add thyme from 2 sprigs, bay leaf, cloves, peppercorns, allspice berries and lemons (but first zest the lemons and set aside for later). Poach the fish gently in the milk and spice liquid for 15 minutes and set aside to cool. In a second pot, cover potatoes with cold. Brandade de morue 4.7/5 232 commentaires + 15 35 min très facile moyen Mon carnet Partager Ingrédients − personnes + poivre sel huile d'olive 1 bouquet de persil non frisé 500 g de morue salée (sous vide) 500 g de pomme de terre ail En cliquant sur les liens, vous pouvez être redirigé vers d'autres pages de notre site, ou sur Amazon.fr
