Cod Brandade

Submitted by Bev in NY

"Got the recipe from Blue Apron. Wanted to make sure I always had it. This is an entire meal, including side and salad."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 2

ingredients

• 2 cod fish fillets
• 1 small baguette
• 5 garlic cloves
• 1 watermelon radish
• 1 romaine lettuce, heart
• 1⁄2 lb yukon gold potato
• 1 bunch thyme
• 2 tablespoons butter
• 2 tablespoons red wine vinegar
• 1 shallot
• 1⁄2 cup panko breadcrumbs

directions

1. Preheat the oven to 450°F. Wash and dry the fresh produce. Heat.
2. a medium pot of salted water to boiling on high. Peel and large.
3. dice the potato. Peel the garlic. Cut the baguette into ½-inch-thick.
4. slices. Pick the thyme leaves off the stems; discard the stems and.
5. roughly chop the leaves. Cut off and discard the root end of the.
6. lettuce; separate the leaves. Halve and very thinly slice the radish.
7. Peel and mince the shallot to get 2 tablespoons of minced shallot.
8. (you may have extra); place in a medium bowl with the vinegar.
9. Add the potato and 4 of the garlic cloves to the pot of boiling.
10. water and cook 12 to 14 minutes, or until the potato is tender when.
11. pierced with a fork. Drain thoroughly and return to the pot. Off.
12. the heat, add the butter. Using a fork, mash the mixture to your.
13. desired consistency; season with salt and pepper to taste.
14. While the potato cooks, pat the cod fillets dry with paper towels;.
15. season with salt and pepper on both sides. In a medium pan.
16. (nonstick, if you have one), heat 2 teaspoons of olive oil on.
17. medium-high until hot. Add the seasoned fillets and cook 2 to 3.
18. minutes per side, or until lightly browned and cooked through.
19. Transfer to a bowl; using 2 forks, carefully flake into large pieces.
20. While the potato continues to cook, place the baguette on a sheet.
21. pan. Drizzle with olive oil and season with salt and pepper; toss to.
22. coat. Arrange in a single, even layer and toast in the oven 6 to 8.
23. minutes, or until golden brown. Remove from the oven. When cool.
24. enough to handle, carefully rub 1 cut side of each toasted baguette.
25. slice with the remaining garlic clove; discard the clove.
26. While the baguette toasts, to make the filling, gently stir the flaked.
27. cod into the pot of mashed potato, keeping the pieces as intact as.
28. possible; season with salt and pepper to taste. Transfer to a baking.
29. dish. In a bowl, combine the breadcrumbs and thyme; season.
30. with salt and pepper to taste. Stir in enough olive oil to moisten.
31. the mixture. Evenly spread the mixture over the filling. Bake 8 to 10.
32. minutes, or until lightly browned on top. Remove from the oven and.
33. let stand for at least 2 minutes before serving.
34. possible; season with salt and pepper to taste. Transfer to a baking.
35. dish. In a bowl, combine the breadcrumbs and thyme; season.
36. with salt and pepper to taste. Stir in enough olive oil to moisten.
37. the mixture. Evenly spread the mixture over the filling. Bake 8 to 10.
38. minutes, or until lightly browned on top. Remove from the oven and.
39. let stand for at least 2 minutes before serving.
40. Add the potato and 4 of the garlic cloves to the pot of boiling.
41. water and cook 12 to 14 minutes, or until the potato is tender when.
42. pierced with a fork. Drain thoroughly and return to the pot. Off.
43. the heat, add the butter. Using a fork, mash the mixture to your.
44. desired consistency; season with salt and pepper to taste.
45. While the potato continues to cook, place the baguette on a sheet.
46. pan. Drizzle with olive oil and season with salt and pepper; toss to.
47. coat. Arrange in a single, even layer and toast in the oven 6 to 8.
48. minutes, or until golden brown. Remove from the oven. When cool.
49. enough to handle, carefully rub 1 cut side of each toasted baguette.
50. slice with the remaining garlic clove; discard the clove.
51. While the brandade bakes, to make the vinaigrette, season the.
52. shallot-vinegar mixture with salt and pepper to taste. Slowly.
53. whisk in 2 tablespoons of olive oil until well combined. Just.
54. before serving, in a large bowl, combine the lettuce and radish;.
55. season with salt and pepper. Add enough of the vinaigrette to coat.
56. the salad (you may have extra); toss to combine. Season with salt.
57. and pepper to taste. Transfer to a serving dish. Serve the baked.
58. brandade with the garlic toasts and salad on the side. Enjoy!