Smoked Fish And White Bean Brandade Recipes

Steps:

• For the beans: Quarter the carrot, onion, and celery. In a 4-quart saucepan, sweat the vegetables and garlic with the bacon for 3 minutes. Add the beans and cover with twice the volume of chicken stock or cold water. Bring to a boil and reduce the heat to a simmer. Cover and cook for 2 hours or until soft. Remove from heat and cool in liquid. Remove vegetables and bacon, and drain well. Makes about 1 quart of beans. For the brandade: Place the cooked beans, anchovies, Parmesan, garlic, and rosemary in a food processor. Puree until smooth. Add olive oil in a steady stream while blending. Season with salt and freshly cracked white pepper.

Steps:

• In a food processor blend beans, fish, and garlic paste until smooth. With motor running add milk in a slow stream. Stir in thyme and salt to taste. Serve brandade with toasts or bell pepper strips.

Steps:

• Bring oil, shallot, zest, juice, salt, and pepper to a simmer in a 2-quart heavy saucepan and stir in beans. Remove from heat and let stand, uncovered, 10 minutes for beans to absorb flavor.
• Toss together trout, watercress, lettuce, and bean mixture in a serving bowl.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
• Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
• Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
• Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
• Bake in the preheated oven until browned and bubbling, about 20 minutes