Best Brandade De Morue Salt Cod And Potato PurÉe Recipes

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BRANDADE DE MORUE



Brandade de Morue image

This is basically a puree or spread made of poached salt cod. Having said it that simply, let me just say that this is one of my most favourite dishes - the ingredients combine to create flavour-perfection. The salt cod has to be soaked for atleast 24 hours with many changes of water.

Provided by evelynathens

Categories     Spreads

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs salt cod fish
12 slices French bread, ½ inch thick
olive oil
2 cloves garlic, halved
2 cloves garlic, crushed
1/2 cup hot milk
1/2 cup hot cream
1 cup olive oil
fresh lemon juice
1 pinch nutmeg
olive
parsley sprig

Steps:

  • Cover cod with cold water and refrigerate 24 hours, changing water at least 8 times in that period to remove the salt from the fish.
  • For croutons: Position rack in center of oven and preheat to 400F.
  • Arrange bread slices in singled layer on baking sheet.
  • Brush tops with oil and bake until just beginning to colour, about 5 minutes.
  • Rub tops of bread with halved garlic.
  • Drain cod; cover with cold water in a large saucepan and bring just to simmer.
  • Let simmer until cod is tender and just begins to flake, 8-10 minutes.
  • Drain cod; break into small pieces.
  • Transfer to processor.
  • Add crushed garlic cloves.
  • Combine hot milk and cream.
  • With machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
  • Season with lemon juice, nutmeg, salt and pepper.
  • Mound brandade in center of platter.
  • Surround with croutons, olives and parsley.
  • Serve at room temperature.
  • (can be prepared up to 3 days ahead).

BRANDADE DE MORUE CANAPES



Brandade de Morue Canapes image

Categories     Milk/Cream     Food Processor     Fish     Pepper     Potato     Poach     Roast     Cocktail Party     Bastille Day     Chill     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 10

For the brandade de morue
1/2 pound thick-cut skinless boneless salt cod
1/2 cup finely chopped onion
1/3 cup plus 2 tablespoons olive oil
1 garlic clove
1/2 cup heavy cream plus, if desired, 2 tablespoons for thinning the brandade
2 teaspoons fresh lemon juice, or to taste
3 russet (baking) potatoes (about 1 1/2 pounds)
1/4 cup olive oil
1 red bell pepper, roasted (procedure follows), or 1 drained bottled roasted red pepper, chopped fine and patted dry

Steps:

  • Make the brandade de morue:
  • In a ceramic or glass bowl let the salt cod soak in cold water to cover, changing the water several times, for 24 hours and drain it. 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 and break it into pieces. In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring, until it is soft and let it cool. In a food processor puree the onion mixture, the garlic and the cod until the mixture is smooth, with the motor running add the remaining 1/3 cup oil in a stream, 1/2 cup of the cream, the lemon juice, and salt and pepper to taste, and puree the mixture until it is smooth. The brandade de morue may be made 2 days in advance and kept covered and chilled. If desired, thin the brandade with the remaining 2 tablespoons cream.
  • On oiled baking sheets arrange the potatoes, cut crosswise into 1/4-inch-thick slices, without touching, drizzle them with the oil, and roast them in a preheated 400°F. oven, turning them once, for 30 to 40 minutes, or until they are tender, slightly crisp around the edges, and pale golden. Transfer the potatoes to paper towels to drain. Arrange the potato slices on a platter, top each slice with a dollop of the brandade, and top the brandade with the roasted red pepper.
  • To roast peppers
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

BRANDADE DE MORUE (SALT COD AND POTATO PUREE)



Brandade de Morue (Salt Cod and Potato Puree) image

Provided by Moira Hodgson

Categories     dinner, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pound salt cod, cut into pieces
1 pound potatoes, peeled
2 cloves garlic, minced (green part removed)
1/2 cup extra-virgin olive oil
1 cup hot milk
Freshly ground white pepper to taste
Triangles of bread fried in olive oil

Steps:

  • One day ahead, soak the salt cod overnight in cold water to cover, changing the water several times. Drain and rinse thoroughly.
  • 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.
  • Combine the potatoes, salt cod and garlic in a food processor. Puree until smooth. Gently heat the olive oil in a small pan. With the machine running, slowly add the hot oil through the funnel, then the hot milk. Season to taste with white pepper. Place the puree in a gratin dish.
  • Just before serving, put the puree under a preheated broiler and brown lightly. Serve with fried bread triangles.

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