FOOD & HOME
Cod Brandade with Gourmet White Sauce
Cod brandade nestled in potato braids, blanketed with a creamy white sauce.
Hosting a gathering? Elevate the evening with the luxuriously creamy cod brandade. It's a guaranteed way to impress your guests.
Ingredients
For the braid:
· 300g potato
For the sauce:
· 1 tbsp water
· 30g butter
· salt
· lemon juice
For the brandade:
· 200g potato
· 200g cod
· 200g coarse salt
· 1 tbsp virgin olive oil
· 1 tbsp sour cream
· 1⁄2 yellow lemon
· saffron filaments and powder
· fresh chervil
Recipe steps
To layer the potato strips, start by peeling a large potato using a mandoline to cut into thin strips that are approximately 12cm long and 1cm wide. On a piece of non-stick paper, braid the potato strips together in a 7x7 pattern, creating a net. Cook the braid in a wide steamer on induction.
For the cod brandade, cook peeled potato cubes in water over medium heat. Once cooked, drain and pass them through a potato ricer. Set the puree aside in a bowl, covering it with cling film to keep it fresh.
To get the cod ready, generously season it with salt and let it chill in the fridge for 2 hours. Next, rinse it with fresh water and gently poach it on low heat for about 5 minutes. Then, drain the cod, remove the skin and shred it into small pieces on top of the potato puree. Mix everything together, adding a tablespoon of olive oil and sour cream. Finally, season the mixture with salt, lemon juice and saffron powder.
Next, start by heating up some water to create your sauce with panache. Gradually add small amounts of butter into the warm water while giving it a gentle stir. Add a pinch of salt and a squeeze of fresh lemon juice. Once everything is well mixed, keep the sauce warm on induction and set it aside.
Now it's time to present your dish with some flair. Reheat the potato braid in the wide steamer on induction. Drop a spoonful of cod mash onto the plate and elegantly cover it with the reheated braid. Pour the white sauce over the dish and drizzle it with a touch of olive oil. Complete the presentation by garnishing with fresh chervil and saffron filaments.
Enjoy the captivating presentation of this dish, thoughtfully prepared to be shared and enjoyed with everyone around your table.
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