Skip to main content

Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

Piquillo Peppers Stuffed with Salt Cod Brandade on a Bed of Tomato

Let's make the most of tomato season — they're absolutely delicious with everything!


Ingredients

for 4 people
  • 2 jars of good quality piquillo peppers.
  • 300g salt cod brandade.
  • flour.
  • 1 garlic clove.
  • parsley.
  • 1 egg.
  • breadcrumbs.
  • olive oil for frying.
  • 1kg ripe tomatoes.
  • 1 tsp sugar.

for the brandade:

  • 250g desalted salt cod fillet.
  • 250g potatoes.
  • 225ml milk.
  • 100ml extra virgin olive oil.
  • 1 garlic clove.
  • salt.

Preparation

making the brandade:

Place the clean, unpeeled potatoes in a pot with cold salted water. Boil them for about half an hour, then check they're cooked through.
Peel them and pass through a potato ricer. Set aside.
Meanwhile, put the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes.
Take the cod out of the water and flake it, removing any skin and bones if there are any.
Heat the milk and oil separately.
Set up a bain-marie on the stove.
With an electric mixer, blend the cod and garlic while gradually adding the oil and milk. Using a wooden spoon, fold in the potato purée and place over the bain-marie. Cook until everything is well combined and the brandade has a nice, thick consistency.
 

stuffing the peppers:

Chop the garlic and parsley finely, then mix them into the breadcrumbs.
Pick out the most intact peppers. Spoon the brandade into a piping bag fitted with a large tip and fill the peppers.
Dust each pepper lightly with flour, dip in the beaten egg, then roll in the breadcrumb mixture with the garlic and parsley.
Fry them on both sides until golden, then let them drain on paper towels to soak up any excess oil.
Peel and dice the tomatoes into small cubes. Spread them on a baking tray, season with salt, drizzle with oil, and sprinkle with sugar. Roast in the oven at 200°C for 10 to 12 minutes.

plating:

Spoon 2 tablespoons of roasted tomato onto each plate and arrange 2 or 3 stuffed peppers on top.
You can serve this warm, hot, or even cold — it's lovely any way you like it.

Enjoy!

Notes

The brandade can be made ahead of time and stored in the fridge in a bowl covered with plastic wrap.


Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more