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1
Brandade: In a large bowl cover the dry cod with cool water and let soak in the refrigerator for 12 to 48 hrs (depending on the saltiness of the cod) changing the water frequently.
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2
Bring a medium pot of water to a simmer.
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3
Remove the salt cod from the soaking water and place in the simmering water.
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4
Poach for 8 to10 min, let cold in liquid for another 10 to 15 min.
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5
Remove from poaching liquid, remove any bones and coarsely chop.
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6
Heat 2 Tbsp.
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7
of the extra virgin olive oil in a medium saute/fry pan over medium-high heat.
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8
Add in the garlic and shallots to the pan and cook till soft.
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9
Remove the garlic and shallots to a plate.
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10
Place cream in a small saucepan and bring to a simmer.
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11
Place the poached and minced cod in a food processor, add in shallot-garlic mix and half of the hot cream and process till smooth.
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12
Add in the riced potatoes, remaining cream and process till just combined.
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13
With motor running add in the oil.
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14
Season with salt and pepper to taste.
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15
Assemble: Ladle some of the Oven Roasted Tomato Sauce into a medium shallow bowl.
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16
Place 3 of the Brandade Fritters on top and garnish with minced parsley.
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17
Brandade Fritters: Heat oil in a medium saucepan to 360 degrees.
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18
Place a heaping saucespoon of brandade in flour.
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19
Coat and place in egg, then in bread crumbs.
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20
Fry fritters till the coating is lightly golden.
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21
Oven Roasted Tomato Sauce: Preheat oven to 375 degrees.
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22
Rub tomatoes with 2 Tbsp.
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23
of oil, place in a baking dish and roast till soft, about 20 to 25 min.
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24
Heat the remaining oil in a medium saucepan, add in the shallots and cook till soft.
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25
Add in the wine and cook till reduced.
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26
Add in the clam broth, tomatoes and their juices and peppers.
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27
Bring to a simmer and cook for 20 min.
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28
Place in a food processor or possibly use a burr mixer and puree till smooth.
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29
Add in the harissa and season with salt and pepper to taste.
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30
Finish with herbs.
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31
This recipe yields 4 servings.
