Brandade With Escabeche Recipes

Steps:

• Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
• Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil. Add the cod and poach until tender, around 5 to 7 minutes.
• Gently remove the cod with a slotted spoon. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod.
• Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree.
• For an even more full flavored brandade, pass the onion, garlic, and aromatics through a food mill and stir some of this puree in as well. Taste and adjust the seasoning as needed

Steps:

• For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
• For the escabeche: Preheat a grill to medium heat.
• Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
• Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.

Steps:

• Place lemon in a small bowl and microwave for a few minutes to release the essential oils. The lemon will be hot coming from the microwave, so set aside until it is just cool enough to handle. Heat the olive oil over medium-high heat in a medium saute pan, and saute the red, yellow and green bell peppers. Add the red onion and the chili flakes and saute until they begin to soften. In a blender, puree stewed tomatoes, balsamic vinegar, and hot sauce. Leaving the blender running squeeze the lemon juice from the micro-waved lemon (after removing seeds) through the feed opening. Transfer this mixture to the pan of peppers and onion and cook over medium heat, allowing to reduce by half. Remove from heat and let cool to room temperature.
• Heat the oil in the deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods. Combine flour, salt, black pepper, and garlic powder and dredge the snapper and grouper fillets in this mixture, shaking off any excess. Deep-fry the fish until golden brown, and remove to paper towels to drain.
• Arrange the fish along each side of a long platter and spoon the escabeche down the middle. Garnish with scallions.

Steps:

• For the escabeche: Slice the onions in thin half-moons and set aside. Brown the garlic in the oil in a skillet over high heat. Then add the cumin seeds to scent the oil. Add the onions and rosemary and saute at a high heat. When the onions are sauteed, but before they turn soft, add the red vinegar and remove from the heat. Season with salt and pepper.
• For the brandade: Add the salt cod to a pot, cover generously with cold water and bring to a boil. Drain the water, and then add the potatoes, milk and garlic. Bring to a boil and cook until the potatoes are soft. Drain the liquid and discard.
• Add the salt cod-potato mixture to the bowl of a stand mixer fitted with a whisk attachment. Slowly add the heavy cream and olive oil. Whisk until the ingredients are evenly disbursed, about 3 minutes.
• Preheat the broiler. Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes. Remove from the oven and place the escabeche on top. Drizzle with the olive oil and chopped parsley and serve with toast points.

Steps:

• Cut the fish into 2-inch wide strips and pat them dry. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour. Heat 3 tablespoons olive oil in a skillet over medium heat. Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side. Drain on paper towels and then put the fish in one layer into a shallow glass dish.
• Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil. Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes. Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes. Pour in the vinegar and water and bring it to a boil. Spoon the vegetables and herbs over the fish and then add the vinegar sauce. Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.

Steps:

• Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

Steps:

• Rinse salt cod under cold water. Place in medium bowl. Cover salt cod with cold water and refrigerate 12 hours, changing water occasionally.
• Drain salt cod. Place in medium saucepan. Cover salt cod with fresh cold water and add bay leaf. Bring just to boil. Cover, remove from heat and let stand 10 minutes. Drain salt cod. Remove any skin and bones. Transfer cod to processor and flake finely.
• Cook potatoes in boiling water until tender. Drain. Force through ricer into large bowl, or transfer to large bowl and mash with fork. Mix in cod.
• Pour oil into heavy medium saucepan over medium-low heat. Add garlic and cook until beginning to brown, about 8 minutes. Discard garlic. Using large fork, gradually work oil into cod potato mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Line platter with lettuce. Mound brandada in center of platter. Sprinkle with parsley. Surround with tomatoes, olives and bread.