Brandade Of Salt Cod With Roasted Red Peppers, Oreg

Name: Brandade Of Salt Cod With Roasted Red Peppers, Oregano An Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 gm Salt cod, soaked for 24 hrs changing water about every 6 Hrs; 2 Tbsp. Cooked mash potato; 2 x Cloves garlic; 3 x Red peppers; 150 ml Extra virgin olive oil; 150 ml Cream; 1 x Lemon juice and zest; 40 gm Oregano; 1 ounce Pitted black olives; 1 x Shallot; 3 Tbsp. Balsamic vinegar; 2 x Thick slices charred pain de campagne or possibly fresh bloomer Salt and fresh black pepper

Servings: persons

400 gm Salt cod, soaked for 24 hrs changing water about every 6 Hrs
2 Tbsp. Cooked mash potato
2 x Cloves garlic
3 x Red peppers
150 ml Extra virgin olive oil
150 ml Cream
1 x Lemon juice and zest
40 gm Oregano
1 ounce Pitted black olives
1 x Shallot
3 Tbsp. Balsamic vinegar
2 x Thick slices charred pain de campagne or possibly fresh bloomer Salt and fresh black pepper

1
Drain off the cod and place in a pan.
2
Top up with cool water and bring to the boil with a lid on, then move off the heat and allow to cold.
3
Drain off the fish and remove any skin and bones from the flesh and place in a blender.
4
Split the red pepper in half and remove the seeds.
5
Place on an oven tray and roast in a preheated oven at 200C for about 15 min.
6
While cooking finely chop the garlic and hot in a saucepan with 1/2 the extra virgin olive oil.
7
In a separate pan hot the cream and potato together and add in to the cod in the blender.
8
Turn the blender on and pour the oil and garlic slowly into the mix till a paste is achieved.
9
Remove the peppers from the oven, skin and cut into thick pcs.
10
Place in a bowl with a bit of the vinegar and finely minced oregano and season well.
11
Peel and finely chop the shallot and roughly chop the olives, then add in them both to the peppers.
12
Fold the lemon juice into the cod mix and season with black pepper, no salt, and place on to the plate.
13
Puree the remaining extra virgin olive oil with the rest of the oregano, pine nuts, seasoning and anchovy to make a pesto.
14
Dress the plate with the peppers, charred bread pesto and rock salt and serve.

3239

kcal

Calories

Fat

719

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 gm Salt cod, soaked for 24 hrs changing water about every 6 Hrs, 2 Tbsp. Cooked mash potato, 2 x Cloves garlic, 3 x Red peppers, and more.

Yes, Brandade Of Salt Cod With Roasted Red Peppers, Oregano An Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brandade Of Salt Cod With Roasted Red Peppers, Oregano An Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions