Brandade De Saumon Recipes

BRANDADE DE SAUMON

Steps:

• In a saucepan of simmering water poach the salmon for 15 minutes, or until it is just cooked through, transfer it with a slotted spoon to a plate, and keep it warm, covered. In the water in the pan boil the potato, peeled and cut into 1/2-inch pieces, with the garlic for 10 to 12 minutes, or until the potato is tender. While the potato and the garlic are cooking, in a small saucepan heat the oil, the cream, and the thyme over low heat until the mixture is hot, remove the pan from the heat, and keep the mixture warm, covered. Drain the potato and the garlic, return them to the pan, and cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquids evaporated.
• In a bowl with an electric mixer beat the potato and the garlic on medium-low speed until the mixture is smooth, add the salmon, and beat the mixture until it is combined well. Add the cream mixture gradually, beating, and add the lemon juice and salt and pepper to taste. Transfer the brandade to a bowl and serve it warm with the olives and the toasted bread. The brandade may be made 1 day in advance, kept covered and chilled, and reheated over low heat, stirring constantly.

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 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.

BRANDADE

Steps:

• Put the cod in a large bowl and cover it with cold water. Let it soak for 24 hours, changing the water often.
• Put the potatoes in a saucepan, cover with water and simmer about 20 minutes or until the potatoes are soft. Drain. Keep warm.
• Meanwhile, drain the soaked cod and place in a saucepan. Cover with water and add 1/4 cup of the milk, the onion, bay leaf and parsley sprigs. Bring to a boil. Lower the heat and simmer for about 3 minutes or until the fish is cooked. Drain well. Carefully remove the bones and skin if necessary.
• In another saucepan, blend the remaining 1 cup milk and the cream. Warm it over low heat. In another saucepan, warm the oil.
• Combine the potatoes and garlic in the bowl of an electric mixer and beat at low speed. Add the flaked cod and beat at a high speed.
• Alternately add the milk mixture and warm oil until all are used. Beat in the nutmeg, cayenne, salt only if necessary and pepper. Stir in the truffles and serve with croutons.