"The famous brandade de morue of Provence is a pounded mixture of salt cod, olive oil, garlic, milk and cream. This flavorful puree is served with CROÛTES and often garnished with chopped black truffles. Other salted or smoked fish can also be used to make brandade."
© Copyright Barron's Educational Services, Inc.
1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Not quite brandade because I swapped freshly poached salmon for the salt cod, added finely snipped chives and Italian parsley for extra flavor and color. Instead of chopped black truffles I garnished with caramelized sweet peppers, cherry tomatoes and garlic slivers.
Equal amounts of fish and potatoes are poached until tender in a flavorful herb infused water (garlic, bay, thyme, parsley), then drained.
The potatoes are mashed with cream, and the fish is finely flaked with two forks.
The salmon and potatoes are combined with fresh chopped parsley and snipped chives, espelette pepper or hot paprika, salt and freshly ground black pepper.
The seasoned mixture is portioned into any size cake you prefer then dredged in Panko (Japanese dried breadcrumbs) or flour, and pan-fried in grape seed oil or peanut oil over high heat until deeply browned and crispy.
After being plated up a generous spoonful of the caramelized cherry tomatoes, sweet peppers and garlic slices are spooned over ~ a delightful contrast to the crispy-creamy salmon cakes.
Of course you could use nearly any cooked fish in lieu of the salmon; and the caramelized tomatoes and peppers would take good-old tuna cakes up a notch.
Make the cakes even smaller for appetizer-size portions ~ YUM!
If you would like a printable copy of the recipe, please visit my recipe blog (HERE.)