CODFISH MOUSSE WITH FRIED PLANTAIN CHIPS
Steps:
- In saucepan, layer the potatoes on the bottom. Then codfish, garlic then thyme. Season with salt then put enough milk in just to cover fish. Bring to a slow simmer covered with parchment paper. Simmer until fish is flaky and potatoes are tender. Remove the thyme bundle, drain the milk and process until smooth, in the bowl of food processor, using enough olive oil to smooth consistency. Season with salt and hot sauce, to taste, and stir in scallions. Serve with plantain chips.
- To a blender, add peppers and 1 cup of vinegar and puree. Add rest of vinegar if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
- Yield: 2 cups
- Heat oil to 350 degrees and fry chips in batches until crispy. Drain and sprinkle with salt.
CAPTAIN DUARTE'S SALT COD CAKES
Based on my father-in-laws recipe, these fish cakes use salt cod. Trust me, it is worth the effort to find the salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor. Who knows fish better than a Portuguese fishing Capt? Even Emeril would be proud! Serve with a good tartar sauce.
Provided by NainInCandia
Categories Appetizers and Snacks Tapas
Time 9h
Yield 6
Number Of Ingredients 9
Steps:
- Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
- Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
- Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly.
- Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 32.3 g, Cholesterol 177 mg, Fat 4.6 g, Fiber 3.6 g, Protein 53.6 g, SaturatedFat 1 g, Sodium 5435.7 mg, Sugar 2.2 g
SALT COD MOUSSE
The most familiar preparation of salt cod to most Americans is brandade de morue, or salt cod mousse. For this, the cooked cod is best pounded with a big mortar and pestle to a very creamy consistency. For busy cooks, the recipe here calls for the job to be done in a food processor, but the texture is not quite the same. Purists willing to use a little muscle power will be rewarded with the best results.
Provided by Mark Bittman
Categories dips and spreads, appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place half the cod in a food processor with garlic and 2 tablespoons olive oil. Process, stopping machine to stir down sides once or twice, until as smooth as possible. Add remaining cod, and repeat.
- Through feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until mixture becomes smooth, creamy and light. (You may not need all the oil and cream.) Add pepper, some lemon juice and nutmeg. Blend, and taste; mixture may need salt and lemon juice. (To this point, you can prepare dish several hours ahead, or even a day; cover, and refrigerate until ready to eat.)
- Just before serving, heat brandade very gently in a nonstick saucepan or in a 300-degree oven, covered. Serve with bread, toast or crackers.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 3992 milligrams, Sugar 1 gram
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