BRANDADE WITH ESCABECHE
Steps:
- For the escabeche: Slice the onions in thin half-moons and set aside. Brown the garlic in the oil in a skillet over high heat. Then add the cumin seeds to scent the oil. Add the onions and rosemary and saute at a high heat. When the onions are sauteed, but before they turn soft, add the red vinegar and remove from the heat. Season with salt and pepper.
- For the brandade: Add the salt cod to a pot, cover generously with cold water and bring to a boil. Drain the water, and then add the potatoes, milk and garlic. Bring to a boil and cook until the potatoes are soft. Drain the liquid and discard.
- Add the salt cod-potato mixture to the bowl of a stand mixer fitted with a whisk attachment. Slowly add the heavy cream and olive oil. Whisk until the ingredients are evenly disbursed, about 3 minutes.
- Preheat the broiler. Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes. Remove from the oven and place the escabeche on top. Drizzle with the olive oil and chopped parsley and serve with toast points.
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Jamil Hasan
[email protected]This dish was just okay. The brandade was a bit too oily for my taste, and the escabeche wasn't very flavorful. I probably won't make this again.
Elena Jones
[email protected]I'm not sure what went wrong with this dish. I followed the recipe exactly, but the brandade turned out rubbery and the escabeche was too salty. I'll have to try again.
Samuel Victor
[email protected]This dish was a disaster! The brandade was dry and crumbly, and the escabeche was too vinegary. I won't be making this again.
Junebug Ketterman
[email protected]The brandade was a bit bland for me, but the escabeche was delicious. I'll try adding more herbs and spices to the brandade next time.
Anees Ahmad
[email protected]This dish was a bit too rich for my taste, but the flavors were still good. I think I'll try making it again with a lighter fish.
Nickael Jacobs
[email protected]I love this recipe! The brandade is so creamy and flavorful, and the escabeche is the perfect accompaniment. I've made this dish several times now, and it's always a hit.
Amber Rose Owens
[email protected]This brandade with escabeche was a great success! The flavors were harmonious, and the dish was easy to prepare. I highly recommend it.
Tsholofelo bikane
[email protected]I was skeptical about this dish at first, but I'm so glad I tried it. The brandade was so smooth and creamy, and the escabeche added a nice brightness. I'll definitely be making this again.
Agu chinecherem
[email protected]Wow! This brandade with escabeche is amazing. The flavors are so well-balanced, and the texture is perfect. I'm definitely going to be making this again.
Michael McGurer
[email protected]This dish was a delight to make and even better to eat. The brandade was creamy and flavorful, and the escabeche added a nice tanginess. I'll definitely be making this again!
Raihan Hasan
[email protected]This brandade with escabeche was a hit! The flavors were incredibly balanced, and the texture was smooth and creamy. I especially loved the contrast between the richness of the brandade and the acidity of the escabeche.