Brandade Potato Latkes

Brandade Potato Latkes
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

1
Preheat the oven to 300°F.
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OvenOven
2
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.
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Sea SaltSea Salt
WaterWater
CodCod
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Paper TowelsPaper Towels
3
Place the cod in an 8- by- 12- inch baking dish or rimmed jelly- roll pan.
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JellyJelly
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CodCod
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4
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.
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ThymeThyme
Olive OilOlive Oil
GarlicGarlic
FishFish
MilkMilk
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Aluminum FoilAluminum Foil
5
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.
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PotatoPotato
Sea SaltSea Salt
WaterWater
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KnifeKnife
PotPot
6
Remove from the heat, and mash in the pot until smooth.
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7
Lightly beat the egg in a large bowl. Stir the mashed potatoes, little by little, into the egg.
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EggEgg
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8
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.
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Ground Black PepperGround Black Pepper
Matzo MealMatzo Meal
PotatoPotato
ThymeThyme
SaltSalt
CodCod
9
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.
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Vegetable OilVegetable Oil
BreadcrumbsBreadcrumbs
Matzo MealMatzo Meal
PotatoPotato
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CodCod
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10
Drain on paper towels. Repeat with the remaining cod- potato mixture.
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PotatoPotato
CodCod
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11
Reheat, if necessary, on a baking sheet in a 350°F oven.
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Baking SheetBaking Sheet
OvenOven
DifficultyHard
Ready In45 m.
Servings8
Health Score57
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