I rarely make pastry, but for a quivering, rust-coloured tart of such delicate flavour I will happily make a fragile crust and fill it with a creamy custard and pieces of fresh shellfish. Turn the oven down to 190C/gas mark 5 and bake the tart for about 30-35 minutes until it is puffed and golden but slightly wobbly in the centre. Continue in this way until oil and cream are finished. Melt the butter in a large sauté pan over medium heat and add the breadcrumbs. Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Add the stock, then mix in the coconut milk and simmer for 2-3 minutes or just until the prawns are cooked, adding a little more stock if necessary. Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Soak the cod for 24 hours ahead of when you wish to cook this recipe. Serve with hot toast. Add them to the poaching milk, then include them in the purée with the fish. Serve either in the cooking dish (though this will probably be too large), or on a plainly coloured earthenware dish. Stir in the crab meat. Wash the spinach and cook it over a low-medium heat in the water still clinging to it for 2-3 minutes. The same goes for the cream or milk and cream. Preheat the oven to 375 degrees F. Bake the potatoes until fork-tender, about 45 minutes. Stir in 1 crushed garlic clove and 1 tbsp finely chopped fresh flat-leaf parsley. Process the cream in a blender until Serves 6dried salt cod ¾-1kgolive oil 500-600mlgarlic 1 large clove, crushed, finely chopped (optional)single cream or milk and cream 300mlsalt, pepper, nutmeg, lemon juicebread fried in olive oil 18 small trianglesparsley 2 tbsp, finely chopped. A wonderful, creamy dip with a deep taste of the sea, the classic brandade is a mixture of poached salt cod and olive oil. Sprinkle each one with a little tarragon, then add 1 tablespoon of wine to each scallop and 1 tablespoon of olive oil. Add to the sautéed onions, reduce the heat and cook for 2-3 minutes, stirring regularly. Soak cod in a big bowl of water for three days, changing water twice daily. Remove them from the shells. Stir in 4 or 5 tbsp of olive oil to make a soft consistency, stopping just short of sloppy. Transfer to the oven and roast for 6-7 minutes, or until cooked. Remove from the fish any bones and skin. Drizzle with the garlic, lemon and parsley dressing and serve with a green salad. Everyone will be fishing for compliments for this fish condiment. In a small saucepan, bring cream, garlic, bay leaf, thyme, and cloves to a gentle simmer for 6 to 8 minutes, until garlic is just tender. Don't try to speed up the soaking process. Soak the cod in water and leave in the fridge for 48 hours, changing the water at least four times. Serves 2freshwater prawns 400g (the largest size you can find), peeled and deveined (peeled weight)ground turmeric 1 tspsalt 1 tspvegetable oil 3 tbspbay leaves 2red onions 3 (around 275g), blended to a fine pasteground cumin 1 tbspginger and garlic paste 2 tbspgreen chillies 2, slit lengthwaysshellfish stock 250mlcoconut milk 75mlsugar ½ tsp (optional)green cardamom pods 4-5, groundcoriander 1 tbsp, choppedlime juice of ½. Marinate the prawns with half the turmeric and half the salt for 5 minutes. Correct the seasoning with salt and sugar and sprinkle on the ground cardamom and chopped coriander. Brandade recipe | Gourmet Traveller recipe | Gourmet Traveller Lift out the cod and allow to cool. Less gentle are the attentions of the cook, who must keep up a steady crushing of the ingredients, combined with a shaking of the pot (the name is said – by Grimrod de la Reynière – to come from brandir, an old verb meaning to stir, shake and crush with energy, for a long time: one may wonder on what other occasion it might have been employed). © 2021 Guardian News & Media Limited or its affiliated companies. Beat the egg whites until they will stand in peaks then fold them into the crab custard with a large metal spoon. Place the scallops in a roasting dish and cook in the oven for 5 minutes. Drain and finely chop. Cod brandada is a kind of fishy, flaky and garlicky mayonnaise, a mixture where the gelatin in the cod fish is used to whip up an emulsion of olive oil and milk, yielding a whitish slightly chunky purée. Should this happen, take the unorthodox step of putting the mixture into a bowl and beating it vigorously and, if possible, electrically. (Like Lobster à l’américaine – or armoricaine.) I use cream, you may prefer to use rich milk and some butter instead. Meanwhile, heat the remaining oil in a non-stick frying pan and sear the prawns briefly for 1-2 minutes, turning them to sear on each side, then set aside. Sprinkle breadcrumbs over each one. Mix in lemon juice to taste.From Fish Easy by Mitch Tonks (Pavilion, £19.99). Drain the potato and mash it coarsely, but keep the milk, discarding the aromatics. This is often discarded, but as Ali-Bab remarks in his Gastronomie Pratique, it helps the flavour and the consistency of the brandade, being gelatinous. Bring to a simmer and cook, stirring gently, until the fish is tender and beginning to fall ⦠Season with a little salt, then place a teaspoon of garlic butter on the top of each scallop. Push into a smooth ball and roll it on the table until it is slightly cylindrical – it will slice better in that shape. In a medium saucepan, place cod with 1 head of garlic, 1 bouquet garni, the milk, and 1 cup water. Rinse the salt well and soak in cold water for 4 hours, changing the water once. Slice the chilled pastry into thin rounds and press them into a 23-24cm tart tin. Strain the liquid to remove any grit, and reserve. Chill crab brandade uncovered until cold, then cover and keep chilled. The addition of pickled red onion gives some acidity to the salty and heavy flavours of the salted fish and potato mash. Then add some cream, or milk and cream. The period between Dussehra (Durga Puja in Bengal) and Diwali (Kali Puja in Bengal) is a period described as Bijoya or victory. The Faroese still export salted fish to the Mediterranean countries where it has a central role in the cuisine, in particular cod. Prick the bottom with a fork to stop it bubbling and chill for 15 minutes, before baking for 15 minutes until it is dry to the touch. Put the pieces of cod, and skin if used, into a stoneware or enamelled iron casserole, over a low, steady heat (with a heat-diffuser mat underneath, if gas is used). Mix the remaining turmeric, the ground cumin and ginger-garlic paste in 75ml water. Preparation. Dip one corner of each triangle of fried bread first in the brandade, and then into the parsley, before tucking the croûton into the edge of the brandade as a garnish.From Jane Grigson’s Fish Book by Jane Grigson (Penguin, £16.99). Add the spinach and wine and boil for 2 minutes to cook off the alcohol. Poor-looking greyish-white boards of dried cod are transformed into richness by the gentle attentions of olive oil and cream. Heat half the oil in a pan and add the bay leaves and onion paste and sauté over a medium heat for 10-12 minutes until very light brown. 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. Add to the sautéed onions, reduce the heat and cook for ⦠Crumble in the chilli, then add the breadcrumbs and mussels, and moisten with the reserved mussel liquid and the lemon juice to make a workable stuffing. Such a slow transformation of substances may sound tiresome in a busy life, but it has its own relaxed pleasure, and a delicious result. Separate the eggs. Pour the custard into the pastry case and sprinkle with parmesan. Soak 200g of salt cod in cold water for 24 hours, changing the water once or twice. Place the garlic, parsley, anchovy fillets and butter in a food processor with a splash of Tabasco and blitz until smooth. Blend or mash it to a light, silky texture - both comfort and luxury food! This recipe is a Faroese interpretation of the classic French dish Brandade de morue. Bring to the boil, lower the heat and simmer for 5 minutes. Place in medium bowl. Press the pastry to cover the base and up the sides, making certain there are no holes. Soak the cod and cook it in the usual way. Season with salt, pepper, nutmeg and lemon juice. The whipped brandade is ready to be served straight from the mixer bowl, but I like it best when it's hot and browned on top. Good though it is as a dip, it also makes an excellent lunch dish, with a bean salad and bread on the side. 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. To add to the mystery, an almost identical dish, baccalà mantecato, is a great speciality of Venice and the Veneto. This spread is what dreams are made of! Add the remaining salt, green chillies and prawns and stir for 1 minute. Place the potato in a saucepan, add enough water to just cover, then simmer until tender. Preheat oven to 400°F. Bake brandade uncovered until heated through and mixture begins to bubble at edges, about 30 minutes. Cover salt cod with cold water and refrigerate 12 hours, changing water occasionally. The thing to avoid is overheating, which could cause the brandade to separate. A consolation – fruit is the only possible follow-up. Pour a little oil on to the cod, and crush the two together with a wooden spoon, moving the pan about. The breadcrumbs should be nicely browned, the scallops firmed up and the olive oil, garlic butter and wine all bubbling together. As a child, I was told the term malai refers to the creamy flesh inside the green coconut that can be enjoyed while tucking into the coconut. One of my earliest food memories is eating this delicious prawn curry at a Bijoya dinner. Have the oil, and garlic if used, together in a small pan, keeping warm. Make two bouquets garnis: For each, bunch 2 bay leaves, 1 sprig rosemary, and 6 sprigs thyme together, and tie with kitchen string. Preparation. For the beans: Quarter the carrot, onion, and celery. Put the mussels in a large pan with a little water, cover and steam for 3-4 minutes, until they open. Nettle brandade. While travelling and working as a chef, it surprised me no end to see the similarity between this dish and a Malaysian laksa, and I wonder if the Bengali name originated from Malaya, as it is known in India. Scrub the mussels and remove the wispy beards. 5. Serve 3 scallops to a plate or one plate of 6 to share and get stuck in.From Fish by Mitch Tonks (Pavilion, £25), Serves 4mussels 500gfresh spinach 450ggarlic 2 cloves, finely choppedolive oildry white wine 5 tbspdried chilli 1fresh white breadcrumbs a handfullemon juice of 1sea salt and freshly ground black pepperfreshly grated nutmeg a pinchfresh flat-leaf parsley 2 tbsp, choppedsquid 8 medium, with tentacles cut off and reserved, cleaned and skinnedgarlic, lemon and parsley dressing to serve (see below)green salad to serve. Was the place Béziers, the ancient cathedral town between Sète and Narbonne? 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