Best 4 Brandade Of Cod With Langoustines And Gazpacho Sauce Recipes

**Discover a Culinary Symphony: Brandade of Cod with Langoustines and Gazpacho Sauce, a Symphony of Flavors**

Prepare to embark on a culinary journey with a dish that tantalizes the taste buds and captivates the senses: Brandade of Cod with Langoustines and Gazpacho Sauce. This exquisite creation combines the delicate flavors of cod, the succulent sweetness of langoustines, and the refreshing zest of gazpacho sauce, resulting in a symphony of flavors that will leave you craving more. Indulge in the rich, creamy texture of the brandade, perfectly complemented by the tender, juicy langoustines. Dive into the vibrant flavors of the gazpacho sauce, a delightful blend of fresh tomatoes, cucumbers, peppers, and herbs, adding a burst of color and tang to each bite. This recipe promises an unforgettable dining experience, showcasing the culinary artistry and creativity that transforms simple ingredients into an extraordinary masterpiece.

**Additional Recipes to Delight Your Palate:**

* **Gazpacho Sauce:** Dive into the vibrant flavors of this refreshing sauce, a staple of Spanish cuisine. Discover the perfect balance of sweet tomatoes, crisp cucumbers, aromatic peppers, and zesty herbs, creating a symphony of flavors that will elevate any dish.

* **Brandade of Cod:** Indulge in the classic French comfort food, a luxurious blend of velvety cod, creamy potatoes, and aromatic herbs. Experience the delicate flavors of the cod, perfectly complemented by the richness of the potatoes, coming together in a creamy delight that will warm your soul.

* **Langoustines:** Discover the culinary treasure of langoustines, succulent crustaceans with a delicate, sweet flavor. Explore various cooking methods to bring out their natural sweetness, whether grilling, steaming, or sautéing. Learn how to select the freshest langoustines and incorporate them into your favorite seafood dishes.

Here are our top 4 tried and tested recipes!

BRANDADE

Brandade image

There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it's usually some sort of combination of salt cod, potato, garlic, and olive oil. This should always be baked and eaten piping hot, ideally with some homemade crostini.

Provided by Chef John

Categories Appetizers and Snacks Seafood

Time P1DT1h20m

Yield 24

Number Of Ingredients 12

Ingredients

1 pound salted cod fish
1 ½ cups whole milk
6 sprigs fresh thyme
2 bay leaves
1 pinch cayenne pepper
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
8 large cloves garlic, halved
1 teaspoon lemon zest
¼ cup extra-virgin olive oil, divided
½ lemon, juiced
1 pinch freshly ground black pepper
1 tablespoon creme fraiche

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
Bake in the preheated oven until browned and bubbling, about 20 minutes

Nutrition Facts : Calories 104.9 calories, Carbohydrate 4.7 g, Cholesterol 31.1 mg, Fat 3.5 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 1337 mg, Sugar 0.7 g

SALT COD BRANDADE

Salt Cod Brandade image

Provided by Geoffrey Zakarian

Time P1DT1h5m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 Idaho potatoes
1 pound salt cod, soaked for 24 hours, water changed 3 times
2 cups milk
6 cloves garlic, thinly sliced
2 sprigs fresh thyme
1 Spanish onion, thinly sliced
2 tablespoons butter
2 tablespoons creme fraiche
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 tablespoons capers
2 tablespoons chopped fresh dill
2 tablespoons finely minced fresh parsley
1 lemon, zest cut into thin strips
Crostini, for serving, optional

Steps:

Preheat the oven to 375 degrees F.
Bake the potatoes until fork-tender, about 45 minutes.
Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture. Remove the thyme and discard.
While the potatoes are still warm, rice them through a food mill. Stir the cod mixture into the riced potatoes. Add the butter, creme fraiche and enough of the reserved milk to make it smooth. Season with salt and pepper.
Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired.

BRANDADE WITH FRESH SALTED COD

Brandade with Fresh Salted Cod image

Provided by Food Network

Categories appetizer

Time 52m

Yield 12 servings, as an appetizer

Number Of Ingredients 13

Ingredients

3/4 pound fresh cod
Kosher salt
1 bay leaf
1/2 teaspoons peppercorns
1 sprig thyme
Pinch cayenne pepper
1/2 onion
5 cloves garlic
3 cups milk
1/4 pound baking potatoes, like russets
1/4 pound waxy potatoes, like Yukon Golds
1/4 cup extra virgin olive oil
2 stalks green garlic or 2 cloves garlic

Steps:

Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil. Add the cod and poach until tender, around 5 to 7 minutes.
Gently remove the cod with a slotted spoon. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod.
Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree.
For an even more full flavored brandade, pass the onion, garlic, and aromatics through a food mill and stir some of this puree in as well. Taste and adjust the seasoning as needed

BRANDADA

Brandada image

Categories Garlic Potato Appetizer Cod Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 10

Ingredients

1 pound salt cod (also called salted codfish)
1 bay leaf
2 pounds russet potatoes, peeled, cut into chunks
1 cup olive oil
5 large garlic cloves, flattened
Lettuce leaves
Fresh Italian parsley, chopped
Sliced tomatoes
Olives
French bread baguette, cut into 1/2-inch-thick slices, toasted

Steps:

Rinse salt cod under cold water. Place in medium bowl. Cover salt cod with cold water and refrigerate 12 hours, changing water occasionally.
Drain salt cod. Place in medium saucepan. Cover salt cod with fresh cold water and add bay leaf. Bring just to boil. Cover, remove from heat and let stand 10 minutes. Drain salt cod. Remove any skin and bones. Transfer cod to processor and flake finely.
Cook potatoes in boiling water until tender. Drain. Force through ricer into large bowl, or transfer to large bowl and mash with fork. Mix in cod.
Pour oil into heavy medium saucepan over medium-low heat. Add garlic and cook until beginning to brown, about 8 minutes. Discard garlic. Using large fork, gradually work oil into cod potato mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Line platter with lettuce. Mound brandada in center of platter. Sprinkle with parsley. Surround with tomatoes, olives and bread.

Tips:

Use the freshest ingredients possible, especially the cod and langoustines. This will ensure the best flavor and texture.
Do not overcook the cod. It should be cooked through but still moist and flaky.
Be careful not to over-reduce the gazpacho sauce. It should be thick enough to coat the back of a spoon, but not too thick that it becomes difficult to pour.
Serve the brandade of cod immediately, while it is still hot. The gazpacho sauce can be served warm or cold.

Conclusion:

Brandade of cod with langoustines and gazpacho sauce is a delicious and elegant dish that is perfect for a special occasion. The combination of flavors and textures is sure to impress your guests. If you are looking for a new and exciting way to prepare cod, this recipe is definitely worth trying.