Also called brandade de morue ("ragout of cod"), it is classically a
pure of salt
 cod, olive oil, and milk, often thickened with bread or potato.

~~~~~~~~~~~~~~~~~~~`
BRANDADE DE MORUE CANAPES

(Roasted Potato Slices with Salt Cod Puree and Roasted Red Pepper) 

For the brandade de morue
1/2 pound thick-cut skinless boneless salt cod
1/2 cup finely chopped onion
1/3 cup plus 2 tablespoons olive oil 
1 garlic clove
1/2 cup heavy cream plus, if desired, 2 tablespoons for thinning the
brandade
2 teaspoons fresh lemon juice, or to taste

3 russet (baking) potatoes (about 1 1/2 pounds)
1/4 cup olive oil
1 red bell pepper, roasted (procedure follows), or 1 drained bottled
roasted red
pepper, chopped fine and patted dry 

Make the brandade de morue: 
In a ceramic or glass bowl let the salt cod soak in cold water to cover,
changing the
water several times, for 24-hours and drain it. In a kettle poach the
cod in
simmering water to cover for 25 minutes, or until it flakes easily when
tested with a
fork, drain it in a colander, and refresh it under cold water. Pat the
cod dry and
break it into pieces. In a skillet cook the onion in 2 tablespoons of
the oil over
moderately low heat, stirring, until it is soft and let it cool. In a
food processor
puree the onion mixture, the garlic and the cod until the mixture is
smooth, with the
motor running add the remaining 1/3 cup oil in a stream, 1/2 cup of the
cream, the
lemon juice, and salt and pepper to taste, and puree the mixture until
it is smooth.
The brandade de morue may be made 2 days in advance and kept covered and
chilled. If desired, thin the brandade with the remaining 2 tablespoons
cream.

On oiled baking sheets arrange the potatoes, cut crosswise into
1/4-inch-thick slices,
without touching, drizzle them with the oil, and roast them in a
preheated 400F.
oven, turning them once, for 30 to 40 minutes, or until they are tender,
slightly
crisp around the edges, and pale golden. Transfer the potatoes to paper
towels to
drain. Arrange the potato slices on a platter, top each slice with a
dollop of the
brandade, and top the brandade with the roasted red pepper.

To Roast Peppers
Using a long-handled fork char the peppers over an open flame, turning
them, for 2
to 3 minutes, or until the skins are blackened. (Or broil the peppers on
the rack of a
broiler pan under a preheated broiler about 2 inches from the heat,
turning them
every 5 minutes, for 15 to 25 minutes, or until the skins are blistered
and charred.)
Transfer the peppers to a a bowl and let them steam, covered, until they
are cool
enough to handle. Keeping the peppers whole, peel them starting at the
blossom
end, cut off the tops, and discard the seeds and ribs. (Wear rubber
gloves when
handling chilies.) 

Makes about 60 hors d'oeuvres.
  
Gourmet
July 1992


                  Epicurious Food  1999 CondNet Inc. All rights
reserved.

