Smoked Fish And White Bean Brandade Recipes

BRANDADE

Brandade image

There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it's usually some sort of combination of salt cod, potato, garlic, and olive oil. This should always be baked and eaten piping hot, ideally with some homemade crostini.

Provided by Chef John

Categories Appetizers and Snacks Seafood

Time P1DT1h20m

Yield 24

Number Of Ingredients 12

Ingredients

1 pound salted cod fish
1 ½ cups whole milk
6 sprigs fresh thyme
2 bay leaves
1 pinch cayenne pepper
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
8 large cloves garlic, halved
1 teaspoon lemon zest
¼ cup extra-virgin olive oil, divided
½ lemon, juiced
1 pinch freshly ground black pepper
1 tablespoon creme fraiche

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

Nutrition Facts : Calories 104.9 calories, Carbohydrate 4.7 g, Cholesterol 31.1 mg, Fat 3.5 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 1337 mg, Sugar 0.7 g

WHITE BEAN BRANDADE

White Bean Brandade image

Provided by Food Network

Time 2h50m

Number Of Ingredients 15

Ingredients

1 medium carrot, peeled
1 medium onion, peeled
3 stalks celery
2 cloves garlic, crushed
1/4 pound bacon
2 cups dried cannellini beans, soaked overnight and drained
4 cups chicken stock
1 quart cooked cannellini beans, drained
6 salted anchovy fillets, rinsed
3 tablespoons grated Parmesan
1 tablespoon minced garlic
1 teaspoon freshly chopped rosemary
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
Freshly cracked white pepper

Steps:

For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans. For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper.

SMOKED FISH AND WHITE BEAN BRANDADE

Smoked Fish and White Bean Brandade image

Brandade, a specialty of Languedoc and Provence, inspired the following recipe. Also called brandade de morue ("ragout of cod"), it is classically a purée of salt cod, olive oil, and milk, often thickened with bread or potato. Can be prepared in 45 minutes or less.

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

Ingredients

a 19-ounce can cannellini beans, rinsed and drained
a 1-pound piece smoked whitefish, skin and bones discarded and fish flaked (about 3 cups)
1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
3/4 cup milk
2 teaspoons fresh thyme leaves, minced
Accompaniment: Melba toasts or red bell pepper, cut into wide strips

Steps:

In a food processor blend beans, fish, and garlic paste until smooth. With motor running add milk in a slow stream. Stir in thyme and salt to taste. Serve brandade with toasts or bell pepper strips.

More about "smoked fish and white bean brandade recipes"

SMOKED WHITEFISH BRANDADE RECIPE | LEITE'S CULINARIA

2011-10-05 Combine the fish, potato, and garlic in a small saucepan and add just enough water to barely cover. Bring to a simmer and cook until the potato is soft and …
From leitesculinaria.com
5/5 (1)
Total Time 35 mins
Category Appetizer
Calories 369 per serving

Combine the fish, potato, and garlic in a small saucepan and add just enough water to barely cover. Bring to a simmer and cook until the potato is soft and beginning to fall apart, about 12 minutes. Drain, reserving about 1/2 cup of the cooking liquid.
Transfer the potato, fish, and garlic to a medium bowl and begin to mash it with a whisk. Add the olive oil in a slow, steady stream, whisking constantly to incorporate it, then whisk in about 3 tablespoons of the cooking liquid. The purée should have the consistency of peanut butter. (The brandade will keep for several days, tightly covered, in the refrigerator.)
Brush the bread slices with a little oil and toast under the broiler or in a toaster oven until golden brown. Serve the brandade in a bowl, topped with a drizzle of olive oil and a sprinkling of herbs, if desired. Pass the toasted bread alongside.

Smoked Fish And White Bean Brandade Recipes

BRANDADE

WHITE BEAN BRANDADE

SMOKED FISH AND WHITE BEAN BRANDADE

Brandade, a specialty of Languedoc and Provence, inspired the following recipe. Also called brandade de morue ("ragout of cod"), it is classically a purée of salt cod, olive oil, and milk, often thickened with bread or potato. Can be prepared in 45 minutes or less.

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