Crostini With Salt Cod Brandade Recipes

SALT COD BRANDADE

Steps:

• Preheat the oven to 375 degrees F.
• Bake the potatoes until fork-tender, about 45 minutes.
• Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture. Remove the thyme and discard.
• While the potatoes are still warm, rice them through a food mill. Stir the cod mixture into the riced potatoes. Add the butter, creme fraiche and enough of the reserved milk to make it smooth. Season with salt and pepper.
• Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired.

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 WITH CROSTINI

Steps:

• Rinse cod under cold water. Transfer to a bowl; cover with cold water. Cover with plastic wrap; refrigerate 8 to 12 hours.
• Drain cod, and cover with fresh water. Cover; refrigerate 8 to 12 hours.
• Preheat oven to 400 degrees. Cut off top of each bulb to expose cloves. Place on foil. Drizzle with 1 tablespoon oil; wrap. Roast until soft, about 45 minutes. Let cool.
• Squeeze cloves from bulbs into a bowl, and discard skins.
• Drain cod, and transfer to a medium saucepan. Cover with cold water, and bring to a boil. Reduce heat to low; simmer 20 minutes. Drain cod, and let cool slightly. Transfer to a large bowl; flake into small pieces with a fork. Let cool.
• Cover potato with cold water by 2 inches in a saucepan. Bring to a boil. Reduce heat; simmer until tender, about 20 minutes. Drain. When slightly cool, force through a ricer. Let cool completely.
• Stir potato and garlic into cod. Stirring, pour in cream and 6 tablespoons oil. Season with salt and pepper.
• Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet in a single layer. Brush one side of each slice with oil, and season with salt. Bake until golden brown on edges, 8 to 12 minutes. Let cool on sheet. Garnish brandade with caperberries. Serve with crostini.

CROSTINI WITH SALT COD BRANDADE

Steps:

• Rinse the salt cod, and place it in a large reusable plastic container. Submerge the cod in cold water, and place, covered, in the refrigerator. Allow to soak overnight. Drain the cod, and replace the water with fresh cold water. Let soak overnight again.
• Remove the cod from the soaking liquid, and place it in a large pot. Cover with cold water, and bring to a boil over high heat. Reduce heat to low, and simmer 20 minutes. Drain cod; let cool, and break into large pieces. Transfer to a food processor; add garlic, and process until the mixture is coarsely chopped.
• In a small saucepan set over medium heat, warm the cream until hot; do not bring to a boil. While processing the cod mixture, slowly add the cream through the feed tube. Add the oil and lemon juice in the same manner; blend until creamy and fluffy. Season with salt and pepper.
• Heat the broiler with the rack placed in the upper third of the oven. Lay the baguette slices on a baking sheet; drizzle each slice with oil. Season with salt and pepper. Place the baking sheet under the broiler; toast the bread until the edges are lightly browned, about 1 minute. Remove from the oven; let cool. Spread the brandade on the crostini; serve.

CROSTINI WITH SALT-COD BRANDADE

Steps:

• Rinse salt cod, and place in a large reusable plastic container. Submerge in cold water, and place, covered, in the refrigerator. Allow to soak overnight. Drain the cod, and replace the water with fresh cold water. Let soak overnight again.
• Remove cod from the soaking liquid, and place in a large pot. Cover with cold water, and bring to a boil over high heat. Reduce heat to low, and simmer 20 minutes. Drain cod; let cool, and break into large pieces. Transfer to a food processor; add garlic, and process until mixture is coarsely chopped.
• In a small saucepan set over medium heat, warm cream until hot; do not bring to a boil. While processing cod mixture, slowly add cream through the feed tube. Add the oil and lemon juice in the same manner; blend until creamy and fluffy. Season with salt and pepper.
• Heat broiler with rack placed in upper third of oven. Lay baguette slices on a baking sheet, drizzle each slice with oil. Season with salt and pepper. Place baking sheet under the broiler; toast bread until the edges are lightly browned, about 1 minute. Remove from oven; let cool. Spread brandade on crostini; serve.

TUNA AND CAPER BRANDADE CROSTINI

Steps:

• Make brandade:
• Combine potatoes, milk, garlic, bay leaf, thyme, salt, and pepper in a 1- to 1 1/2-quart heavy saucepan and bring to a simmer, stirring. Reduce heat to low and gently simmer, partially covered, stirring occasionally, until potatoes are very tender, about 10 minutes. Discard bay leaf and transfer to a large bowl.
• Add tuna and capers to hot potato mixture, then beat with an electric mixer at low speed, adding oil in a slow stream, until potatoes and tuna are broken up but not smooth and oil is incorporated. Season with salt and pepper.