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Brandade Experiment

Candy | Oct 31, 200503:29 PM

You have got to like/love salt cod. If you don't then skip this message.

My local butcher shop has started carrying boxed salt cod from Canada and thank goodness because it is pretty scarce in S. Indiana. I picked up a boox and was thinking about a big dish of brandade de moru. Being a carb watcher I was going to use Bourdain's recipe in the Les Halles cookbook, it does not use potatoes in it unless you did not soak your cod long enough. He recommended a 24 hour soak with lots of changes of water. The box the cod was in had a method of rinsing for 15 minutes in cold water and then several simmers on the range in hot but not boiling water, I may have done that 5-6 times tasting to find when it perfect to me. While I was thinking about the brandade I got to wondering how it would be rolled into balls and fried.

Well I followed Bourdain's recipe but only used half of the oilve oil called for and when it cooled I beat in an egg and chilled it. Then I scooped up Tbs. sized portions rolled into balls and lightly dusted with cornstarch. Then heated a oil in a cast iron skillet to about 350 F. and fried them. They developed a lovely crust and were creamy on the inside. I served them with an aioli made with mayo, garlic, chopped parsley and cayenne pepper for a bit of bite.

I think these are going to be my new favorite hors d'oeuvre. I will make them smaller, one bite size, so teaspoons of fish instead of Tbs. They can also be made in advance and reheated in the oven, I tried that today and it was just like out of the skillet. The cornstarch keeps them crispier than a flour coating would.

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