Brandade Potato Latkes

Name: Brandade Potato Latkes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 907 grams fresh cod, skin and bones removed; 473 milliliters matzo meal or fine, dry bread crumbs, plus more if needed for batter; 1 large egg, well beaten; 5 sprigs fresh thyme, or 1 teaspoon dried thyme; 8 cloves garlic, crushed; 237 milliliters milk; 118 milliliters olive oil; 8 servings Freshly ground pepper to taste; 1 kilograms russet potatoes, peeled and halved; 8 servings Sea salt to taste; 8 servings Vegetable oil for frying

The recipe Brandade Potato Latkes is ready in roughly 45 minutes and is definitely an awesome pescatarian option for lovers of Jewish food. This recipe makes 8 servings with 475 calories, 29g of protein, and 19g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, garlic, russet potatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. A couple people really liked this main course. It is perfect for Hanukkah.

Instructions

Preheat the oven to 300°F.

Equipment you will use

Oven

Liberally coat each side of the cod with sea salt, about 3 tablespoons in all, and let rest for 15 minutes. Rinse the cod with cold water, and pat dry with paper towels.

Ingredients you will need

Sea Salt

Water

Cod

Equipment you will use

Paper Towels

Place the cod in an 8- by- 12- inch baking dish or rimmed jelly- roll pan.

Ingredients you will need

Jelly

Roll

Cod

Equipment you will use

Baking Pan

Pour the olive oil and the milk over it, and lay the thyme sprigs and garlic on top. Cover with aluminum foil, and cook for 20 minutes, or until the fish is just cooked and begins to flake apart. When the fish has cooked, remove it, reserving the thyme and the cooking liquid; discard the garlic.

Ingredients you will need

Thyme

Olive Oil

Garlic

Fish

Milk

Equipment you will use

Aluminum Foil

Meanwhile, put the potatoes in a large pot of cold water and season with 2 tablespoons sea salt. Bring the water to a boil, and cook the potatoes until a knife passes effortlessly through them. Strain in a colander and return to the pot, cooking over very low heat for about 4 minutes to get rid of any excess moisture.

Ingredients you will need

Potato

Sea Salt

Water

Equipment you will use

Colander

Knife

Pot

Remove from the heat, and mash in the pot until smooth.

Equipment you will use

Pot

Lightly beat the egg in a large bowl. Stir the mashed potatoes, little by little, into the egg.

Ingredients you will need

Potato

Egg

Equipment you will use

Bowl

Add the leaves of the reserved thyme. Using a fork, flake the cod, and then fold it into the mashed potatoes. If the batter is too stiff, mix ¼ cup to ½ cup of the reserved cod- cooking liquid into the batter. On the other hand, if the batter does not hold together, add up to ¼ cup matzo meal. Season with salt and freshly ground pepper if needed. Cover and refrigerate for 30 minutes.

Ingredients you will need

Ground Black Pepper

Matzo Meal

Potato

Thyme

Salt

Cod

Heat about ¼ inch of vegetable oil in a large skillet. Scoop up ¼ or ½ cup of the cod- potato mixture. Form into a ½- inch- thick disk, and roll it in the matzo meal or bread crumbs. Fry in batches of two or three for about 2 minutes on each side, or until golden.

Ingredients you will need

Vegetable Oil