Ingredients with Measurements:
- 1 lb. cod fillet
- 1 lb. potatoes, peeled and diced
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 fennel bulb, thinly sliced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15 minutes.
3. Drain the potatoes and transfer them to a food processor or blender. Add the cod fillet and pulse until smooth.
4. In a separate pot, heat the heavy cream and milk over medium heat until it simmers.
5. Add the potato and cod mixture to the pot and stir until well combined. Season with salt and pepper to taste.
6. In a separate pan, heat the olive oil over medium heat. Add the sliced fennel and sauté until tender, about 5 minutes.
7. In a baking dish, layer the fennel and the brandade mixture. Top with grated Parmesan cheese and breadcrumbs.
8. Bake for 20-25 minutes, or until the top is golden brown and crispy.
9. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Instead of cod, you can use any white fish such as haddock or tilapia.
- Instead of fennel, you can use leeks or onions.
Variations:
- Add chopped herbs such as parsley or chives to the brandade mixture for added flavor.
- Top with sliced tomatoes or roasted red peppers for a colorful twist.
Tips and tricks:
- Make sure to drain the potatoes well before adding them to the food processor to avoid a watery brandade mixture.
- Use a mandoline to thinly slice the fennel for even cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs such as parsley or chives
- Paprika
Pairings:
- Serve with a crisp green salad dressed with a lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables such as carrots or Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the brandade mixture is too thick, add a splash of milk or cream to thin it out.
- If the top is not crispy enough, broil for a few minutes until golden brown.
Food safety advice:
- Make sure to cook the fish and potatoes thoroughly to avoid any foodborne illnesses.
Food history:
- Brandade is a traditional French dish made with salt cod and mashed potatoes. It originated in the coastal regions of France where salt cod was a staple ingredient.
Flavor profiles:
- Creamy, savory, and slightly sweet from the fennel.
Serving suggestions:
- Serve as a main course for a cozy dinner at home.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French