Alaskan Cod Brandade With Warm Citrus Olives

by Nikolai Nikitenko June 22, 2016

Alaskan Cod Brandade With Warm Citrus Olives

Easy cod brandade with warm citrus olives recipe

      Any meals you can make with other meats, you can also do with the vast variety of seafood available. That includes this stunning cod brandade with warm citrus olives recipe. Warm, filling, and very satisfying, this is a perfect easy meal for a cold or rainy day.

 

Alaskan Cod Brandade With Warm Citrus Olives 

Yield

This recipe will make about 3 ½ cups, or serves 6 appetizer-sized portions.

Cooking methods include: Overnight brine/salting, baking, and stovetop simmering.

 

Alaskan Cod Brandade With Warm Citrus Olives

Ingredients

Brandade

  • 3/4 pound PACIFIC COD FILLETS, cut into thick, 2-ounce slices

  • 2 tablespoons kosher salt

  • 2 teaspoons cracked black pepper

  • 3 cups whole milk

  • 2 bay leaves

  • 1 allspice berry, crushed

  • 1 tablespoon minced fresh thyme

  • 1/2 cup diced white onion

  • 2 tablespoons minced fresh garlic

  • 1 large russet potato, peeled and cut into 2-inch chunks (about 14 ounces, 2 1/2 cups)

  • 1/2 cup extra-virgin olive oil

Alaskan Cod Brandade With Warm Citrus Olives

Directions

  1. Sprinkle cod with salt and pepper. Place in a perforated pan or colander, cover and refrigerate for 24 hours.
  2. Combine milk, bay leaves, allspice, thyme, onion, and garlic in a saucepan, and heat to a low simmer; do not boil. Add cod and poach until very tender, about 4 to 6 minutes. With a slotted spoon, remove cod to a sheet pan. Remove any bones. (Keep milk mixture hot; you will cook the potatoes in it.)
  3. Bring milk back to a simmer and add potatoes. Cook until tender, about 15 minutes. Drain with a fine strainer, keeping garlic and onion with potatoes. Discard bay leaves. Reserve some of the cooking liquid to add later.
  4. While potatoes are still hot, place them in a mixer with a paddle attachment. Add cod, and mix on medium-high speed. Drizzle in olive oil. If you desire a moister brandade, add a little of the reserved cooking liquid. Taste and adjust the seasoning as needed. Cool. Refrigerate until ready to serve.
  5. Serve either hot or cold. If heating, place about 4 to 5 ounces of the brandade in a ramekin or heat-proof serving dish and bake in a 400 ⁰F oven for about 10 minutes or until heated through.

Warm Citrus Olives

This recipe makes about 3 cups

Ingredients

  • 1 tablespoon minced orange zest

  • 1 tablespoon minced lemon zest

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil

  • 1 tablespoon chopped fresh thyme

  • 1/4 teaspoon red chili flakes

  • 3 cups (about 1 lb) mixed imported olives, such as Castelvetrano or Kalamata

Directions

  1. Mix all ingredients together. Cover and refrigerate. Marinate for at least 24 hours before serving.
  2. For service: Preheat oven to 400 ⁰F. Place 1/2 cup olive mixture in an ovenproof skillet or ramekin. Bake the olives for about 10 to 12 minutes or until hot.

Alaskan Cod Brandade With Warm Citrus Olives

Cook's note:

       If you like your brandade chunky, then set aside a third of the cooked potatoes and mash them in at the end. For a richer version add 2 tablespoons of cream. Brandade can be served either cold or warmed, but for the best taste, warm the olives. Accompany with grilled rustic bread.

Time to eat!

      Now that you know how to cook cod brandade with warm citrus olives, it's time to shop for the best Alaskan cod for sale.

 





Nikolai Nikitenko
Nikolai Nikitenko

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