By Carina Malling Skronski & Nanna Simonsen
Photography by Lars Ranek
First published in Wish Winter 2007
Salt Cod
Salted and dried cod is considered a staple in many countires because of its long shelf life. Soak it before using to reduce sodium and soften flesh. If you can't find salt cod, other salted or smoked fish will work for this recipe too.
Christmas | Middle Eastern | Boiling | Fish | Dinner | All categories...
FOOD
Crisp Toasts with Brandade, Olives & Arugula
This spread is a flavourful purée of French origin made from pounded salt cod, olive oil, garlic, milk and cream.
Ingredients (Makes 6 servings )
| 1/2 | lb salt cod |
| 2 | bay leaves |
| 1/2 | lb Yukon gold potatoes, unpeeled |
| 1/4 | cup whole milk |
| 2 | garlic cloves, minced |
| 1/4 | cup olive oil, plus more to drizzle |
| 1 | tbsp sour cream |
| 1 | baguette |
| 1/2 | bunch arugula |
| 1/4 | cup small olives, pitted |
Instructions
Three days before:
- Place cod in a large ceramic or stainless-steel dish. Submerge fish in cold water, cover with a lid, place in fridge.
- After 24 hours, change water.
One day before :
- Remove fish from water and place in a pot. Cover with fresh cold water, add bay leaves, top with lid and bring to boil. Turn off heat after 5 minutes and let fish cool in water.
- Bake potatoes until very soft.
- When fish is cool enough to handle, discard skin, bones and hard parts.
- Warm milk in a small pot or in the microwave and set aside.
- Mash potatoes and fish. Add garlic and oil, then milk and sour cream. Season with salt and pepper. Refrigerate until ready to serve.
To serve:
- Cut baguette into 1-inch slices and lightly toast.
- Spread brandade on toast and decorate with olives. Arrange with arugula on large dishes. Drizzle with olive oil.
Nutritional information
Nutrients per serving: 345 calories, 13 g fat, 17 g protein, 42 g carbs, 2 g fibre.
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