Brandade with Escabeche

Name: Brandade with Escabeche
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons cumin seeds; 8 servings Flax seed toast points (or other sourdough or sturdy bread); 8 servings Chopped fresh parsley; 2 teaspoons minced fresh rosemary; 1 clove garlic; 4 cloves garlic; 59 milliliters heavy cream; 946 milliliters milk; 1 Tbsp olive oil; 1 Tbsp extra-virgin olive oil; 2 Tbsps olive oil; 454 grams potatoes, cut into 1-inch cubes; 2 smalls red onions; 8 servings Salt and freshly ground black pepper; 454 grams salt cod, cut into 1-inch pieces; 3 Tbsps red vinegar

Brandade with Escabeche might be a good recipe to expand your main course repertoire. This recipe serves 8. Watching your figure? This gluten free and pescatarian recipe has 383 calories, 42g of protein, and 16g of fat per serving. A mixture of olive oil, flax seed toast points, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes around 55 minutes. If you like this recipe, you might also like recipes such as Brandade with Escabeche, Brandade De Morue, and Salt Cod Brandade.

Instructions

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.

Ingredients you will need

Cumin Seeds

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper