Brandade De Morue Canapes Recipe
Servings: 1
Ingredients
- 1/2 lb thick-cut skinless boneless salt cod
- 1/2 c. finely minced onion
- 1/3 c. plus 2 Tbsp. extra virgin olive oil
- 1 x garlic clove
- 1/2 c. heavy cream plus if you like, 2 Tbsp. for thinning the brandade
- 2 tsp fresh lemon juice or possibly to taste
- 3 x russet (baking) potatoes (about 1 1/2 pounds)
- 1/4 c. extra virgin olive oil
- 1 x red bell pepper roasted (procedure follows), or possibly 1 liquid removed bottled roasted red pepper, minced fine and patted dry
Directions
- Make the brandade de morue:In a ceramic or possibly glass bowl let the salt cod soak in cool water to cover, changing the water several times, for 24-hrs and drain it. In a kettle poach the cod in simmering water to cover for 25 min, or possibly till it flakes easily when tested with a fork, drain it in a colander, and refresh
- it under cool water. Pat the cod dry and break it into pcs. In a skillet cook the onion in 2 Tbsp. of the oil over moderately low heat, stirring, till it is soft and let it cold. In a food processor puree the onion mix, the garlic and the cod till the mix is smooth, with the motor running add in the remaining 1/3 c. oil in a stream, 1/2 c. of the cream, the lemon juice, and salt and pepper to taste, and puree the mix till it is smooth. The brandade de morue may be made 2
- days in advance and kept covered and chilled. If you like, thin the brandade with the remaining 2 Tbsp. cream.
- On oiled baking sheets arrange the potatoes, cut crosswise into 1/4-inch-thick slices, without touching, drizzle them with the oil, and roast them in a preheated 400F. oven, turning them once, for 30 to 40 min, or possibly till they are tender, slightly crisp around the edges, and pale golden brown. Transfer the potatoes to paper towels to drain. Arrange the
- potato slices on a platter, top each slice with a dollop of the brandade, and top the brandade with the roasted red pepper.
- To Roast Peppers:Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 min, or possibly till the skins are blackened. (Or possibly broil the
- peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 min, for 15 to 25 min, or possibly till the skins are blistered and charred.) Transfer the peppers to a a
- bowl and let them steam, covered, till they are cold sufficient to handle.
- Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and throw away the seeds and ribs. (Wear rubber gloves when handling chilies.)
- Makes about 60 hors d'oeuvres.
Adding to Planner
