Recipe courtesy of John DeCoursy
Brandade with Escabeche
- Level: Easy
- Yield: 8 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 221
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 24
- Cholesterol
- 62
- Sodium
- 2313
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
Ingredients
Escabeche:
2 teaspoons minced fresh rosemary
3 tablespoons red vinegar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 small red onions
1 clove garlic
1 tablespoon olive oil
2 teaspoons cumin seeds
Brandade:
1 pound salt cod, cut into 1-inch pieces
1 pound potatoes, cut into 1-inch cubes
4 cups milk
4 cloves garlic
1/4 cup heavy cream
2 tablespoons olive oil
Garnish:
1 tablespoon extra-virgin olive oil
Chopped fresh parsley
Flax seed toast points (or other sourdough or sturdy bread)
Directions
- For the escabeche: Slice the onions in thin half-moons and set aside. Brown the garlic in the oil in a skillet over high heat. Then add the cumin seeds to scent the oil. Add the onions and rosemary and saute at a high heat. When the onions are sauteed, but before they turn soft, add the red vinegar and remove from the heat. Season with salt and pepper.
- For the brandade: Add the salt cod to a pot, cover generously with cold water and bring to a boil. Drain the water, and then add the potatoes, milk and garlic. Bring to a boil and cook until the potatoes are soft. Drain the liquid and discard.
- Add the salt cod-potato mixture to the bowl of a stand mixer fitted with a whisk attachment. Slowly add the heavy cream and olive oil. Whisk until the ingredients are evenly disbursed, about 3 minutes.
- Preheat the broiler. Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes. Remove from the oven and place the escabeche on top. Drizzle with the olive oil and chopped parsley and serve with toast points.