Brandade de Morue
Serves 8 as a starter
600 g cod fillet, pin bones and skin removed
A few handfuls of rock salt
250 g mashed potato (about 2 medium potatoes)
3 cloves garlic, peeled and crushed
120 ml Olive oil
200 ml double cream
• Cover the cod with rock salt and leave for 2 hours in the fridge. Rinse well.
• Put the fish into a pan and cover with water. Add the bayleaves and simmer for 5 minutes. Drain.
• Put the crushed garlic, olive oil and 50 ml of the cream together in a small pan and heat gently.
• Put the fish into a food processor and add the oil/cream mix slowly and whiz until smooth, add the rest of the cream.
• Add the mashed potato and give a few whizzes until blended.
• Arrange on a plate making 3 quenelles per person. Alternatively, use a metal ringsand drizzle some coulis around each.
• Serve with a small salad in the centre of the quenelles or on the side.
Red Pepper Coulis
Makes 400 ml
3 large red peppers chopped (500g net weight)
1 fat garlic clove, crushed
½ vegetable stock cube
Approx. 150 ml water
1 or 2 bayleaves
Olive oil
• Open the peppers, de-seed and cut into smallish dice, heat the olive oil then add the peppers, garlic, bayleaves and star anis. Cook slowly until the peppers turn a more orangey colour.
• Top with the water to only just cover the peppers and stock cube and cook until tender.
• Liquidize giving only about 4 bursts of the motor. The skin tends to make the sauce a bit bitter if over-whizzed.
• Pass through a sieve and refrigerate.
Both recipes freeze well.
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