Brandade with a Poached Egg
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Very tasty purée of Salt Cod served with Lemon, Black Olives and a Poached Egg
There are lots of recipes for Brandade. This has most of the traditional ingredients apart from the Poached Egg. Note that this is quite rich and the picture quantities are rather too large for starters.
¾ kg dried salt cod Picture
- Cover the salt cod with cold water and soak over night changing the water four or five times Picture .
- Poach the eggs for two minutes, take out and put into cold water.
- Boil the potato until cooked and drain
- Put the salt cod in fresh water in a saucepan. Simmer for about ten minutes, drain and put on to a board. Remove any skin and bones.
- Put the potato and salt cod in a food processor and blend for a few seconds. Pour the olive oil in slowly while still blending. Take out the mixture into a bowl.
- Stir in the cream to taste with a fork. Season with black pepper and a some fresh lemon juice. Put on to serving dishes Picture .
- Reheat the poached eggs in hot water for an hour or so, put one each on the Brandade servings, along with some stoned olives and lemon pieces Zoom .
Notes: The amounts of cream and olive oil are reduced from the traditional amounts.
References: Poached Egg inspired by J Sheekey
Categories: cfish csaltcod cstarter Recipe Id: r1080