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Crispy Salmon with Tapenade

Oh, this one's absolutely delicious! Ingredients For 4 people 4 salmon fillets, skinless and boneless. 4 large mushrooms. 1/2 leek (white part only). 2 sheets of rectangular puff pastry. 1 beaten egg for brushing. Salt. 1/2 tsp. sugar. Plenty of black pepper.   Tapenade sauce: 150g pitted black olives. 3 anchovy fillets in oil. 1 tsp. capers. 1/2 clove of garlic. 1 tsp. lemon juice. 80ml extra virgin olive oil. You'll also need: 4 lettuce hearts. Preparation Let's start with the tapenade : Blend the pitted olives, anchovies, capers, half clove of garlic, and lemon juice until you've got a really smooth paste. Then drizzle in the oil little by little, blending as you go to emulsify everything nicely. Set this aside for later. An hour before you plan to cook the fish, sprinkle it with the sugar, season well with salt and pepper, then brush the top side only with some of the tapenade. Make sure to save plenty for serving alongsi...

Brioche with Salt Cod Brandade


No need to wait for them to cool down — these are absolutely delicious straight from the oven!






Ingredients

Makes 25 to 30 pieces

for the brioche dough

  • - 200g bread flour.
  • - 100g cake flour.
  • - 60g rice flour.
  • - 10g fresh yeast.
  • - 180cc water.
  • - 50cc extra virgin olive oil.
  • - 10g salt.

for the brandade:

  • - 300g desalted salt cod.
  • - 80cc extra virgin olive oil.
  • - 2 garlic cloves.
  • - 50cc heavy cream.
  • - 1 tablespoon fresh parsley leaves.

you'll also need:

  • - 1 beaten egg for brushing the dough.
  • - garlic and parsley powder for dusting.

Preparation

To make the brandade, place the salt cod with skin and bones in a pot, covered with cold water. Put it on the stove and when it's about to boil, remove from heat and let it sit covered, steeping in the same water, for 15 minutes.
Drain the water and, being careful not to burn yourself, flake the fish and remove the skin and bones.
Heat the oil and the cream separately. Blend the cod with the parsley and garlic, add the hot oil, and then stir in the cream.
Let the brandade cool and store it in the refrigerator, in a bowl covered with plastic wrap.
To make the brioche dough, mix the three flours together.
In a bowl, dissolve the yeast in lukewarm water (not hot), add the flours, oil, and salt. Knead with a stand mixer, bread machine, or by hand for about 15 minutes.
Shape into a ball and let it rest for 1 hour inside a bowl brushed with olive oil and covered with plastic wrap.
After an hour, the dough will have doubled in size. Turn it out onto your work surface dusted with flour.
Cut the dough into small portions, about 20 grams each.
Flatten each piece and fill with a teaspoon of brandade. Seal each little bun, keeping the filling in the center.
Place them on a baking sheet lined with parchment paper. Let them rest in a warm, draft-free spot for 10 to 15 minutes.
Preheat the oven to 190°C.
Brush the little brioches with beaten egg and dust with garlic and parsley powder.
Bake for about 15 minutes, or until golden brown.
Remove from the oven and they're ready to enjoy.

Enjoy!

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