Brandade of Fresh Codfish with Crouton and a Tomato-Olive Vinaigrette
- 1 1/2 pounds fresh boned codfish
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- 1 sprig thyme
- 1 sprig tarragon
- 2 shallots, peeled and minced
- 1 pound boiled cooked potatoes
- 2 cloves garlic, minced
- Cayenne pepper
- 1 French baguette, sliced in 1/2-inch slices
- Tomato Olive Vinaigrette, recipe follows
- Tomato-Olive Vinaigrette:
- 3 ounces fresh-squeezed tomato juice
- 1/2 ounce pitted and chopped black Nicoise olives
- 1/2 ounce olive oil
- 2 basil leaves, chiffonade
- Salt and pepper
- Balsamic vinegar
- 1 tomato, peeled, seeded and diced
Cut the codfish into 1-inch pieces. Drizzle 2 tablespoons of oil over codfish. Season with salt, pepper, thyme, and tarragon. Cover, place in refrigerator, and marinate for 1 hour.
Preheat oven to 400 degrees F.
Remove herbs from the codfish. Warm a skillet with a little olive oil and add the codfish. Next, add the shallots and cook until tender. Place the cooked codfish in the bowl of a food processor and using short pulses, mix lightly. Add the cooked potatoes and pulse lightly. Add the remaining olive oil and pulse lightly. Adjust the seasoning with salt, pepper, minced garlic, and cayenne pepper.
Place the baguette slices on a cookie sheet and brush them with olive oil mixed with a touch of minced garlic. Bake them until light golden brown.Tomato-Olive Vinaigrette:
Stir all ingredients together.
Yield: 2 cups
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