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Name: Brandade De Morue Canapes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; chopped fine and; 1 Garlic; ; follows), or 1; ; tablespoons for; ; brandade; ; pounds); 2 ts Fresh lemon juice; or to; 3 Russet; (baking) potatoes; 1/2 c Onion finely chopped; 1/2 c Heavy cream plus; if; 1/2 lb Thick-cut skinless boneless; 1/3 c Plus 2 tablespoons olive oil; 1 Red bell pepper; roasted; ; thinning the; 1/4 c olive oil; ; drained bottled; ; roasted red pepper,; ; (about 1 1/2; ; patted dry

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INGREDIENTS

; chopped fine and
1 Garlic
; follows), or 1
; tablespoons for
; brandade
; pounds)
2 ts Fresh lemon juice; or to
3 Russet; (baking) potatoes
1/2 c Onion ; finely chopped
1/2 c Heavy cream plus; if
1/2 lb Thick-cut skinless boneless
1/3 c Plus 2 tablespoons olive oil
1 Red bell pepper; roasted
; thinning the
1/4 c olive oil
; drained bottled
; roasted red pepper,
; (about 1 1/2
; patted dry

Servings

INSTRUCTIONS

Make the brandade de morue: In a ceramic or glass bowl let the salt cod soak in cold water to cover, changing the water several times, for 24-hours and drain it. In a kettle poach the cod in simmering water to cover for 25 minutes, or until it flakes easily when tested with a fork, drain it in a colander, and refresh it under cold water. Pat the cod dry and break it into pieces. In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring, until it is soft and let it cool. In a food processor puree the onion mixture, the garlic and the cod until the mixture is smooth, with the motor running add the remaining 1/3 cup oil in a stream, 1/2 cup of the cream, the lemon juice, and salt and pepper to taste, and puree the mixture until it is smooth. The brandade de morue may be made 2 days in advance and kept covered and chilled. If desired, thin the brandade with the remaining 2 tablespoons cream. On oiled baking sheets arrange the potatoes, cut crosswise into 1/4-inch-thick slices, without touching, drizzle them with the oil, and roast them in a preheated 400F. oven, turning them once, for 30 to 40 minutes, or until they are tender, slightly crisp around the edges, and pale golden. Transfer the potatoes to paper towels to drain. Arrange the potato slices on a platter, top each slice with a dollop of the brandade, and top the brandade with the roasted red pepper. To Roast Peppers: Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.) Makes about 60 hors doeuvres. Gourmet July 1992

NOTES

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Brandade De Morue Canapes

; chopped fine and
1 Garlic
 ; follows), or 1
 ; tablespoons for
 ; brandade
 ; pounds)
2 ts Fresh lemon juice; or to
3 Russet; (baking) potatoes
1/2 c Onion finely chopped
1/2 c Heavy cream plus; if
1/2 lb Thick-cut skinless boneless
1/3 c Plus 2 tablespoons olive oil
1 Red bell pepper; roasted
 ; thinning the
1/4 c olive oil
 ; drained bottled
 ; roasted red pepper,
 ; (about 1 1/2
 ; patted dry

Make the brandade de morue:    In a ceramic or glass bowl let the salt cod soak in cold water to  cover, changing the water several times, for 24-hours and drain it.  In a kettle poach the cod in simmering water to cover for 25 minutes,  or until it flakes easily when tested with a fork, drain it in a  colander, and refresh it under cold water. Pat the cod dry and break  it into pieces. In a skillet cook the onion in 2 tablespoons of the  oil over moderately low heat, stirring, until it is soft and let it  cool. In a food processor puree the onion mixture, the garlic and the  cod until the mixture is smooth, with the motor running add the  remaining 1/3 cup oil in a stream, 1/2 cup of the cream, the lemon  juice, and salt and pepper to taste, and puree the mixture until it  is smooth. The brandade de morue may be made 2 days in advance and  kept covered and chilled. If desired, thin the brandade with the  remaining 2 tablespoons cream.    On oiled baking sheets arrange the potatoes, cut crosswise into  1/4-inch-thick slices, without touching, drizzle them with the oil,  and roast them in a preheated 400F. oven, turning them once, for 30  to 40 minutes, or until they are tender, slightly crisp around the  edges, and pale golden. Transfer the potatoes to paper towels to  drain. Arrange the potato slices on a platter, top each slice with a  dollop of the brandade, and top the brandade with the roasted red  pepper.    To Roast Peppers:    Using a long-handled fork char the peppers over an open flame, turning  them, for 2 to 3 minutes, or until the skins are blackened. (Or broil  the peppers on the rack of a broiler pan under a preheated broiler  about 2 inches from the heat, turning them every 5 minutes, for 15 to  25 minutes, or until the skins are blistered and charred.) Transfer  the peppers to a a bowl and let them steam, covered, until they are  cool enough to handle. Keeping the peppers whole, peel them starting  at the blossom end, cut off the tops, and discard the seeds and ribs.  (Wear rubber gloves when handling chilies.)    Makes about 60 hors doeuvres.    Gourmet July 1992

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Nutrition

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Serving Size: 1 Serving (902g)
Recipe Makes: 1 servings

Calories: 637
Calories from Fat: 126 (20%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 33.5mg		1 %
Potassium 2706mg		71 %
Total Carbohydrate 118.3g		35 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 109.6g
Protein 14.1g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 637

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