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Brandade Fritters with Oven Roasted Tomato and Piquillo Pepper Sauce

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Brandade Fritters with Oven Roasted Tomato and Piquillo Pepper Sauce

Brandade Fritters with Oven Roasted Tomato and Piquillo Pepper Sauce

Brandade Fritters with Oven Roasted Tomato and Piquillo Pepper Sauce might be just the main course you are searching for. This recipe makes 4 servings with 1740 calories, 97g of protein, and 74g of fat each. This recipe covers 58% of your daily requirements of vitamins and minerals. Only Head to the store and pick up salt and pepper, heavy cream, cilantro, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 1 hour and 57 minutes.

Instructions

1
In a large bowl cover the dried cod with cold water and let soak in the refrigerator for 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently. Bring a medium pot of water to a simmer.
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WaterWater
CodCod
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BowlBowl
PotPot
2
Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to10 minutes, let cool in liquid for another 10 to 15 minutes.
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Salt CodSalt Cod
WaterWater
3
Remove from poaching liquid, remove any bones and coarsely chop.
4
Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
5
Add the garlic and shallots to the pan and cook until soft.
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ShallotShallot
GarlicGarlic
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Frying PanFrying Pan
6
Remove the garlic and shallots to a plate.
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ShallotShallot
GarlicGarlic
7
Place cream in a small saucepan and bring to a simmer.
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CreamCream
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Sauce PanSauce Pan
8
Place the poached and chopped cod in a food processor, add shallot-garlic mixture and half of the warm cream and process until smooth.
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ShallotShallot
GarlicGarlic
CreamCream
CodCod
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Food ProcessorFood Processor
9
Add the riced potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste. Assemble: Ladle some of the tomato sauce (see below) into a medium shallow bowl.
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Salt And PepperSalt And Pepper
Tomato SauceTomato Sauce
PotatoPotato
CreamCream
Cooking OilCooking Oil
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LadleLadle
BowlBowl
10
Place 3 of the fritters (see below) on top and garnish with chopped parsley.
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ParsleyParsley
11
Heat oil in a medium saucepan to 360 degrees F.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
12
Place a heaping saucespoon of brandade in flour. Coat and place in egg, then in bread crumbs. Fry fritters until the coating is lightly golden brown.
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BreadcrumbsBreadcrumbs
All Purpose FlourAll Purpose Flour
EggEgg
13
Preheat oven to 375 degrees F. Rub tomatoes with 2 tablespoons of oil, place in a baking dish and roast until soft, about 20 to 25 minutes.
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TomatoTomato
Cooking OilCooking Oil
Dry Seasoning RubDry Seasoning Rub
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Baking PanBaking Pan
OvenOven
14
Heat the remaining oil in a medium saucepan, add the shallots and cook until soft.
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ShallotShallot
Cooking OilCooking Oil
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Sauce PanSauce Pan
15
Add the wine and cook until reduced.
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WineWine
16
Add the clam broth, tomatoes and their juices and peppers. Bring to a simmer and cook for 20 minutes.
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TomatoTomato
PeppersPeppers
BrothBroth
17
Place in a food processor or use a burr mixer and puree until smooth.
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BlenderBlender
18
Add the harissa and season with salt and pepper to taste. Finish with herbs.
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Salt And PepperSalt And Pepper
HarissaHarissa
HerbsHerbs
DifficultyExpert
Ready In1 h, 57 m.
Servings4
Health Score53
Very Healthy
DietsPescatarian
Dish TypesLunchMain CourseMain DishDinner
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