Brandade With Escabeche Recipes

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FRENCH SALT COD AND POTATO BRANDADE



French Salt Cod and Potato Brandade image

Your feelings about salt cod may depend on where your roots are. If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest. If you grew up in a Portuguese or Caribbean community, you may have more fond recollections. This recipe, common in France, is an opportunity to give salt cod a second chance, or to try it for the first time. The cod should be rinsed and soaked overnight, but that doesn't take much effort. For tender fish, the trick is not to overcook it. Keep the flame low, just under a simmer. Cooking the fish in a combination of milk and water, along with a few aromatics like bay leaf, thyme, clove and peppercorns, will keep the fish sweet. While the cod is warm, flake it into a bowl and roughly mash with potatoes and moisten with garlicky olive oil and cream. A bit of cooking liquid is added to lighten the mixture. Serve smooth or chunky, as you like.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1 pound skinless, boneless salt cod
1 cup milk
1 large thyme sprig
1 bay leaf
5 peppercorns
2 allspice berries
1 clove
1 pound potatoes, peeled, cut in 1-inch cubes
6 large garlic cloves, peeled
Salt and pepper
1/3 cup olive oil
Pinch cayenne
Grated nutmeg
1/2 teaspoon grated lemon zest
1/2 cup crème fraîche, plus 2 tablespoons
3 tablespoons cold butter
1/2 cup coarse dry bread crumbs

Steps:

  • Rinse salt cod well and rub off any salt. Soak in 2 quarts cold water. Drain and change water every few hours (an overnight soak without changing is fine). Total soaking time should be at least 8 hours.
  • In a medium saucepan, heat milk plus 1 cup water over medium-high heat. Add soaked salt cod, thyme, bay leaf, peppercorns, allspice berries and clove. Adjust heat to maintain a bare simmer. Cook until fish flakes easily, about 15 minutes. Remove fish and hold at room temperature.
  • Meanwhile, in another pot, cover potatoes with water and bring to a boil. Add garlic cloves and a good pinch of salt. Drain potatoes when they are soft, about 15 minutes, reserving cooking liquid and garlic.
  • Put cooked garlic cloves in a small saucepan and crush with a fork. Add olive oil and heat over a medium flame until quite warm to the touch. Set aside.
  • Put potatoes in a large mixing bowl. With your fingers, flake cooked salt cod on top. With a potato masher, roughly blend potatoes and fish. Drizzle in warm garlic oil and mash again. Add cayenne, nutmeg to taste and lemon zest. Stir in ½ cup crème fraîche and beat well to combine. Beat in about ½ cup cooking liquid to lighten mixture so it has the texture of soft mashed potatoes. Taste and adjust seasoning - it will probably need salt and pepper.
  • Heat oven to 400 degrees. Use 1 tablespoon butter to grease a low-sided 1-quart baking dish or pie pan. Transfer brandade mixture to dish and smooth with a spatula. Paint the top with 2 tablespoons crème fraîche, and sprinkle with bread crumbs. Dot top with remaining butter. (May be prepared up to a day ahead and stored in the refrigerator; bring to room temperature before baking.) Bake until golden and bubbling, about 20 minutes.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 5414 milligrams, Sugar 4 grams, TransFat 0 grams

SNAPPER AND GROUPER ESCABECHE



Snapper and Grouper Escabeche image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 18

1 fresh lemon
1 tablespoon olive oil
1 red bell pepper, stem and seeds removed and cut julienne
1 yellow bell pepper, stem and seeds removed and cut julienne
1 green bell pepper, stem and seeds removed and cut julienne
1 medium red onion, diced
1 teaspoon chili flakes
1 16 ounce can stewed tomatoes
1 tablespoon balsamic vinegar
1 tablespoon hot sauce (recommended: Tabasco)
8 scallions, white and tender green parts only, sliced on the diagonal
1 liter canola oil, approximately, as needed to deep fry fish
1 cup flour
2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
4 (6-ounce) fillets red snapper
4 (6-ounce) fillets grouper

Steps:

  • Place lemon in a small bowl and microwave for a few minutes to release the essential oils. The lemon will be hot coming from the microwave, so set aside until it is just cool enough to handle. Heat the olive oil over medium-high heat in a medium saute pan, and saute the red, yellow and green bell peppers. Add the red onion and the chili flakes and saute until they begin to soften. In a blender, puree stewed tomatoes, balsamic vinegar, and hot sauce. Leaving the blender running squeeze the lemon juice from the micro-waved lemon (after removing seeds) through the feed opening. Transfer this mixture to the pan of peppers and onion and cook over medium heat, allowing to reduce by half. Remove from heat and let cool to room temperature.
  • Heat the oil in the deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods. Combine flour, salt, black pepper, and garlic powder and dredge the snapper and grouper fillets in this mixture, shaking off any excess. Deep-fry the fish until golden brown, and remove to paper towels to drain.
  • Arrange the fish along each side of a long platter and spoon the escabeche down the middle. Garnish with scallions.

HALIBUT IN ESCABECHE



Halibut in Escabeche image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds skinless halibut filet, or other firm white fish
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 scotch bonnet or habanero pepper, halved (optional)
2 cloves garlic, sliced
4 sprigs fresh thyme
2 fresh or dried bay leaves
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole allspice
1 cup malt vinegar
1 cup water

Steps:

  • Cut the fish into 2-inch wide strips and pat them dry. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour. Heat 3 tablespoons olive oil in a skillet over medium heat. Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side. Drain on paper towels and then put the fish in one layer into a shallow glass dish.
  • Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil. Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes. Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes. Pour in the vinegar and water and bring it to a boil. Spoon the vegetables and herbs over the fish and then add the vinegar sauce. Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.

BRANDADE



Brandade image

A mixture of salt cod and olive oil, this has its origins in France, Italy, and Spain.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time P3DT45m

Yield Makes 4 1/2 cups brandade

Number Of Ingredients 8

1/2 pound salt cod
1 cup whole milk
2 cups heavy cream
5 garlic cloves
2 large russet potatoes, peeled and chopped
1/2 cup extra-virgin olive oil
Salt
Slices of toasted or grilled country bread

Steps:

  • Soak cod, skin removed, in water, covered and refrigerated, for 3 days (change water twice daily). Drain, and cut into small pieces. Simmer milk, cream, garlic, and potatoes until potatoes are fork-tender, 10 to 15 minutes. Add salt cod, and simmer until tender, about 15 minutes. Reserving 1 cup liquid, transfer mixture to a large bowl. Add olive oil in a slow, steady stream, stirring until mixture is almost smooth, and adding liquid if needed. Season with salt to taste, and drizzle with oil, if desired. Serve with warm bread.

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

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

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