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Рецепт Deep Fried Brandade In Japanese Breadcrumbs
by Global Cookbook

Deep Fried Brandade In Japanese Breadcrumbs
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Ингредиенты

  • 3/4 lb Yukon Gold potato
  • 1/2 lb Ling cod
  • 1 c. two percent lowfat milk
  • 1/4 c. water
  • 8 x thyme, sprigs
  • 9 x white peppercorns
  • 1 clv garlic, crushed
  • 1/2 c. heavy cream
  • 2 Tbsp. garlic, puree, (recipe follows)
  • 4 Tbsp. extra virgin extra virgin olive oil Japanese breadcrumbs tapenade, (recipe follows) Garlic Puree
  • 2 x bulbs garlic
  • 1/4 c. heavy cream Tapenade
  • 1 c. Nicoise olives, pitted
  • 4 x anchovy, fillets
  • 3 Tbsp. capers, rinsed
  • 3 clv garlic, peeled
  • 1 Tbsp. fresh lemon, juice
  • 2 Tbsp. Italian parsley, finely, minced
  • 1/2 c. extra virgin olive oil

Инструкции

  1. In a large pot cover Yukon Gold Potatoes with cool water.
  2. Place on stove and simmer till a knife can easily go through potatoes.
  3. In another saucepot place lowfat milk, water, thyme, bay leaf, peppercorns and garlic.
  4. Place on medium heat and bring to a boil.
  5. Add in Ling Cod and simmer for one (1) minute.
  6. Remove from heat and allow fish to cook in liquid.
  7. Peel potatoes and put through a ricer. Keep hot.
  8. In a small saucepan bring cream to a boil.
  9. Remove fish from poaching liquid.
  10. In a kitchen mixer with a paddle attachment add in equal amounts of potatoes and cod.
  11. While mixing on a low speed, slowly add in cream.
  12. Add in garlic puree and extra virgin olive oil.
  13. Season with salt and pepper.
  14. Allow to cold.
  15. Roll small balls of brandade in Japanese breadcrumbs and deep fry till golden.
  16. Serve immediately with a little tapenade.
  17. Garlic Puree:Preheat oven to 350 degrees Fahrenheit.
  18. Cut the tops off the heads of garlic. Drizzle with a little extra virgin olive oil and place in oven for 30 to 35 min, till garlic is soft.
  19. In a small saucepot, heat cream.
  20. In a blender squeeze roasted garlic out and add in cream. Puree till smooth.
  21. Pass through a fine mesh sieve and chill till ready to use.
  22. Puree will keep up to five days.
  23. Tapenade:In a food processor add in olives, anchovies, capers and garlic.
  24. Pulse till pureed. Add in lemon juice and parsley.
  25. Continue to pulse and slowly add in extra virgin olive oil.
  26. Can be kept refrigerated for up to three days in an airtight container.