Wednesday

Not Quite Brandade Cakes - (Salmon instead of Cod)


brandade
[brahn-DAHD]
"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, 2
nd 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.)












11 comments:

  1. Girl those look slap yo mama fabulous!
    L~xo

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  2. Delicious. I like the appetizer idea!

    xoxo
    Jane

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  3. Oh they look so good and crispy. I love crispy!

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  4. ahhh... i just love fish cakes, these look just perfect :-)

    Cherry tomatoes are the job to go with this dish, beautiful beautiful beautiful !!!!! :-D

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  5. How would we ever get along without panko? Yum, I love the crispy crust on these scrumptious salmon cakes and that wonderful topping. A beautiful presentation, Mari.

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  6. Wow, those look absolutely spectacular. Great food photos, once again.

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  7. Delectable! Great crust and, of course, the photos really sell it!

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  8. Delectable! Great crust and, of course, the photos really sell it!

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  9. I think that I would really enjoy this classic with salmon, as well as topped with some roasted tomatoes and peppers. Did I just smack my lips!

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  10. This sounds delish! Going to check out the recipe. My gardener just brought home a limit of trout yesterday :)

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Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .

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