BRANDADE WITH ESCABECHE
Steps:
- 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.
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Richard Thrasher
[email protected]This was my first time trying brandade, and I was pleasantly surprised! It was very flavorful and the texture was smooth and creamy.
Nkululeko Mbatha
[email protected]I love the simplicity of this recipe. It's perfect for a weeknight meal.
Loyd Roberts
[email protected]This is now my go-to recipe for brandade! It's so easy to make and always turns out perfectly.
MD Robi Alam
[email protected]This dish was a bit bland for my taste. I think it would have been better if I had used a more flavorful fish, such as salmon or tuna.
Nageshwar prasad Patel
[email protected]I'm always looking for new ways to cook cod, and this recipe definitely delivered! The brandade was creamy and flavorful, and the escabeche added a nice tangy kick. I'll definitely be making this again.
Hamza Rabbani khan
[email protected]This recipe was a bit challenging, but it was worth the effort. The finished dish was absolutely delicious!
Zahid Tony
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved the unique flavors and textures.
Zia Zaland
[email protected]Yum!
rebecca Delorme
[email protected]This is one of the best fish dishes I've ever had! The brandade was so creamy and flavorful, and the escabeche added a perfect tangy balance. I will definitely be making this again and again.
Margarita Serrano
[email protected]This dish was a bit too rich for my taste, but it was still very good. I think I would have liked it more if I had used a lighter fish, such as tilapia or flounder.
Rodel Espedido
[email protected]I'm not a big fan of fish, but I loved this dish! The brandade was so flavorful and the escabeche added a nice tangy kick. I'll definitely be making this again.
The Man
[email protected]This was my first time making brandade, and it turned out great! The recipe was easy to follow and the dish was delicious. I served it with a simple green salad and it was a perfect meal.
Wisdom Victor
[email protected]I love the combination of flavors in this dish. The brandade is so creamy and rich, and the escabeche adds a nice tangy contrast. I'll definitely be making this again.
Joyann Jordan
[email protected]Followed the recipe exactly and it turned out perfectly! My family loved it. Will definitely make it again.
Mariatu Kamara
[email protected]This dish was a bit too fishy for my taste, but the escabeche was delicious.
Mahwish Shoaib
[email protected]Not bad!
Kukkoo Cutie
[email protected]I'm always looking for new and interesting ways to cook fish, and this brandade with escabeche definitely fit the bill! The combination of flavors and textures was fantastic. The fish was flaky and tender, the brandade was creamy and smooth, and the
Eric Gardner
[email protected]This brandade with escabeche was an absolute delight! The flavors were incredibly well-balanced, with the richness of the brandade perfectly complemented by the tangy escabeche. The texture was also spot-on, with the creamy brandade and the crunchy v