Best 6 Brandade Of Cod With Langoustines And Gazpacho Sauce Recipes

SALT COD BRANDADE

Steps:

• Preheat the oven to 375 degrees F.
• Bake the potatoes until fork-tender, about 45 minutes.
• Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture. Remove the thyme and discard.
• While the potatoes are still warm, rice them through a food mill. Stir the cod mixture into the riced potatoes. Add the butter, creme fraiche and enough of the reserved milk to make it smooth. Season with salt and pepper.
• Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired.

COD AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.
• Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.
• Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.
• Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.

BRANDADE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
• Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
• Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
• Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
• Bake in the preheated oven until browned and bubbling, about 20 minutes

BRANDADE OF COD WITH LANGOUSTINES AND GAZPACHO SAUCE

Steps:

• Melt 1 tablespoon of the butter in a large pan. Add the onion and leek and cook, covered, until soft but not browned. Add the cod and cook for 30 seconds. Add 1 cup of the cream, bring to a boil and remove from heat.
• Soften the gelatin in 2 tablespoons of tepid water. Add 2 tablespoons of the cream mixture, stirring constantly. Add the gelatin mixture to the cream mixture and stir until smooth. Puree in a blender with 1/2 teaspoon of salt, then pass through a chinois or fine-mesh sieve into a metal bowl set on ice. Refrigerate to set lightly.
• Whip 1 cup of cream until it forms soft peaks. Fold the cod mixture into the whipped cream to make a mousse. If the mixture becomes loose in the process, briefly whisk to restore texture. Refrigerate to set, about 2 hours.
• Puree the tomatoes in a food processor or blender, then push them through a fine-mesh sieve. In a pan over low heat, simmer them for 20 minutes, until reduced by half. Add the remaining 2 tablespoons of cream as well as the remaining 4 tablespoons of butter, diced, and 2 tablespoons of the olive oil. Season to taste and set aside.
• Bring the fish stock to a boil in a large pan. Immerse the langoustines in the stock for about 1 minute, turn and cook for another 30 seconds. Remove them with a slotted spoon. Reserve the stock for another purpose.
• Toss the greens with the remaining 2 tablespoons of oil and sprinkle with salt, pepper and lemon juice.
• To serve, place a small mound of the greens on each of 6 plates. Form the brandade into neat "footballs" about 1 inches long, using the bowls of 2 teaspoons as a mold. Place 6 of these and 6 langoustines on each plate. Spoon the sauce around them.

BRANDADE WITH FRESH SALTED COD

Steps:

• Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
• Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil. Add the cod and poach until tender, around 5 to 7 minutes.
• Gently remove the cod with a slotted spoon. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod.
• Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree.
• For an even more full flavored brandade, pass the onion, garlic, and aromatics through a food mill and stir some of this puree in as well. Taste and adjust the seasoning as needed

BRANDADE DE MORUE

Steps:

• 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 bones or pieces of skin.
• Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil. Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.) Add pepper, some of the lemon juice, and the nutmeg. Blend and taste; the mixture may need a bit of salt and more lemon juice. (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until you're ready to eat.)
• Reheat the brandade if necessary, in a double boiler or in a 300°F oven, covered. Serve with bread, toast, or crackers.