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Name: Brandade of Salt Cod with Roasted Red Peppers, Oregano An
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; changing water; ; about every 6; Hours; 400 g Salt cod; soaked for 24; 150 ml Cream; 3 tb Balsamic vinegar; 2 Thick slices charred pain de; 40 g Oregano; 150 ml olive oil; 1 Lemon juice and zest; ; or fresh bloomer; 3 Red peppers; Salt and fresh black pepper; 1 Shallot; 2 tb Cooked mash potato; 2 Garlic; 1 oz Pitted black olives

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INGREDIENTS

; changing water
; about every 6
Hours
400 g Salt cod; soaked for 24
150 ml Cream
3 tb Balsamic vinegar
2 Thick slices charred pain de
40 g Oregano
150 ml olive oil
1 Lemon juice and zest
; or fresh bloomer
3 Red peppers
Salt and fresh black pepper
1 Shallot
2 tb Cooked mash potato
2 Garlic
1 oz Pitted black olives

Servings

INSTRUCTIONS

Drain off the cod and place in a pan. Top up with cold water and bring to the boil with a lid on, then move off the heat and allow to cool. Drain off the fish and remove any skin and bones from the flesh and place in a blender. Split the red pepper in half and remove the seeds. Place on an oven tray and roast in a preheated oven at 200C for about 15 minutes. While cooking finely chop the garlic and warm in a saucepan with 1/2 the olive oil. In a separate pan warm the cream and potato together and add to the cod in the blender. Turn the blender on and pour the oil and garlic slowly into the mix until a paste is achieved. Remove the peppers from the oven, skin and cut into thick pieces. Place in a bowl with a bit of the vinegar and finely chopped oregano and season well. Peel and finely chop the shallot and roughly chop the olives, then add them both to the peppers. Fold the lemon juice into the cod mix and season with black pepper, no salt, and place on to the plate. Puree the remaining olive oil with the rest of the oregano, pine nuts, seasoning and anchovy to make a pesto. Dress the plate with the peppers, charred bread pesto and rock salt and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Brandade of Salt Cod with Roasted Red Peppers, Oregano An

; changing water
 ; about every 6
 Hours
400 g Salt cod; soaked for 24
150 ml Cream
3 tb Balsamic vinegar
2 Thick slices charred pain de
40 g Oregano
150 ml olive oil
1 Lemon juice and zest
 ; or fresh bloomer
3 Red peppers
 Salt and fresh black pepper
1 Shallot
2 tb Cooked mash potato
2 Garlic
1 oz Pitted black olives

Drain off the cod and place in a pan. Top up with cold water and  bring to the boil with a lid on, then move off the heat and allow to  cool. Drain off the fish and remove any skin and bones from the flesh  and place in a blender.    Split the red pepper in half and remove the seeds. Place on an oven  tray and roast in a preheated oven at 200C for about 15 minutes.  While cooking finely chop the garlic and warm in a saucepan with 1/2  the olive oil. In a separate pan warm the cream and potato together  and add to the cod in the blender. Turn the blender on and pour the  oil and garlic slowly into the mix until a paste is achieved.    Remove the peppers from the oven, skin and cut into thick pieces.  Place in a bowl with a bit of the vinegar and finely chopped oregano  and season well. Peel and finely chop the shallot and roughly chop  the olives, then add them both to the peppers. Fold the lemon juice  into the cod mix and season with black pepper, no salt, and place on  to the plate.    Puree the remaining olive oil with the rest of the oregano, pine nuts,  seasoning and anchovy to make a pesto. Dress the plate with the  peppers, charred bread pesto and rock salt and serve.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (1120g)
Recipe Makes: 1 servings

Calories: 1155
Calories from Fat: 885 (77%)

Amt Per Serving		% DV

	Total Fat 98.3g	131 %
	Saturated Fat 41.1g	205 %
	Monounsaturated Fat 43.6g
	Polyunsanturated Fat 8.3g
Cholesterol 206.7mg		64 %
Sodium 491.4mg		17 %
Potassium 1752.6mg		46 %
Total Carbohydrate 69g		20 %
	Dietary Fiber 25.9g	103 %
	Sugars, other 43.1g
Protein 12.8g		18 %
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: 1155

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