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Salt Cod Brandade

Today I want to share how to make a proper salt cod brandade. It's straightforward to prepare, and you can use it to stuff all sorts of things — mushrooms, piquillo peppers, artichoke hearts, or simply spread it on a good slice of toasted bread. Let your imagination run wild! Ingredients 250g salt cod loin, soaked and desalted. 250g potatoes. 225ml milk. 100ml extra virgin olive oil. 1 small garlic clove. salt. Preparation Put the potatoes, skin on, in a pot and cover them with cold salted water. Bring to a boil, then let them cook for about half an hour — give or take, depending on their size. Once they're cooked through, make a puree by mashing them with a fork or running them through a potato ricer. Place the soaked cod in a pot and cover it with cold water. Bring it to a boil, then immediately turn off the heat. Leave it covered for 20 minutes so the fish gently softens. Remove the cod pieces and flake them, picking out any bones and skin as you go. ...

Warm Mushroom and Baby Squid Salad



ingredients

for 4 people
  • 800g baby squid, cut into pieces.
  • 600g mushrooms (I used white milk caps and saffron milk caps).
  • 2 heads of little gem lettuce.
  • 200g Basmati rice.
  • 2 spring onions.
  • chopped parsley.
  • salt.
  • extra virgin olive oil.
  • freshly ground black pepper.

preparation

Cook the rice according to the package directions. Drain it well, then rinse under cold water to stop the cooking and drain again.
Meanwhile, heat some oil in a deep frying pan and sauté one of the spring onions, chopped (save the other for later). When it starts to soften, toss in the parsley and the cooked rice. Stir everything around over the heat so the rice picks up all those lovely flavors from the oil and spring onion.
Take it off the heat and set aside.
In a wok or deep frying pan, fry the mushrooms (cleaned and cut into chunks) with that reserved spring onion. Season with salt and pepper, then take them out and set aside.
In the same pan, add a splash more oil if needed, then fry the baby squid. Once they start sizzling and curling up, add the mushrooms back in and toss everything together for another couple of minutes.
Take it off the heat.
Now for plating: place a ring mold in the center of each plate and spoon in the mushroom and squid mixture. Lift off the ring carefully.
Arrange the chopped lettuce and the rice around it, making a half-moon shape with each on opposite sides.
Serve right away while everything's still warm.


Hope you enjoy this one!

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