Cod Brandade with vegetable crisp

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Cod Brandade with vegetable crisp

Cod Brandade with vegetable crisp

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Introduction

Brandade is a classic recipe. With the aid of controlled cooking, we can avoid burning the gelatine due to excess heat so that it will be easier to make the emulsion of the cod with the oil avoiding it “curdling” or ending up too oily. In this proposal, we combine the brandade with some light and tasty vegetable dips that offer us a contrast of texture, flavour and colour for this dish.

Ingredients

For the brandade:
200 g of de-salted cod
1 clove of garlic
180 g virgin olive oil
10 g hot peppers (green or red, such as chilli peppers or jalapeños)

To finish and serve:
Vegetable crisps
Chive
Slices of toast

What you need

Induction cooktop with temperature control
Blender
Sieve

Preparation

For the brandade
To finish and serve

General Information

55ºC / 20 min
Fish, gluten (toast)
4 people

Preparation

For the brandade
To finish and serve

Step 1

Cut the garlic into thin slices.

Step 2

Clean the peppers and cut them into fine slices.

Step 3

Put the garlic and the sliced peppers into cold olive oil and cook on a medium heat until they start changing colour so that the oil is aromatised and takes on a mildly spicy taste.

Step 4

Strain the oil and leave it to cool to 55°C.

Step 5

Put the cod to cook at 55°C for 20 minutes, with the aim of it releasing all of its gelatine.

Step 6

Next, remove the skin, crumblethe cod slightly and emulsify it all using the blender.

Step 1

Put the brandade in a bowl and decorate by inserting the vegetable crisps.

Step 2

Finish with the finely chopped spring onion. The recipe can be accompanied with toast.