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Add a photoServings: 4
Ingredients
- 3/4 lb Yukon Gold potato
- 1/2 lb Ling cod
- 1 c. two percent lowfat milk
- 1/4 c. water
- 8 x thyme, sprigs
- 9 x white peppercorns
- 1 clv garlic, crushed
- 1/2 c. heavy cream
- 2 Tbsp. garlic, puree, (recipe follows)
- 4 Tbsp. extra virgin extra virgin olive oil Japanese breadcrumbs tapenade, (recipe follows) Garlic Puree
- 2 x bulbs garlic
- 1/4 c. heavy cream Tapenade
- 1 c. Nicoise olives, pitted
- 4 x anchovy, fillets
- 3 Tbsp. capers, rinsed
- 3 clv garlic, peeled
- 1 Tbsp. fresh lemon, juice
- 2 Tbsp. Italian parsley, finely, minced
- 1/2 c. extra virgin olive oil
Directions
- In a large pot cover Yukon Gold Potatoes with cool water.
- Place on stove and simmer till a knife can easily go through potatoes.
- In another saucepot place lowfat milk, water, thyme, bay leaf, peppercorns and garlic.
- Place on medium heat and bring to a boil.
- Add in Ling Cod and simmer for one (1) minute.
- Remove from heat and allow fish to cook in liquid.
- Peel potatoes and put through a ricer. Keep hot.
- In a small saucepan bring cream to a boil.
- Remove fish from poaching liquid.
- In a kitchen mixer with a paddle attachment add in equal amounts of potatoes and cod.
- While mixing on a low speed, slowly add in cream.
- Add in garlic puree and extra virgin olive oil.
- Season with salt and pepper.
- Allow to cold.
- Roll small balls of brandade in Japanese breadcrumbs and deep fry till golden.
- Serve immediately with a little tapenade.
- Garlic Puree:Preheat oven to 350 degrees Fahrenheit.
- Cut the tops off the heads of garlic. Drizzle with a little extra virgin olive oil and place in oven for 30 to 35 min, till garlic is soft.
- In a small saucepot, heat cream.
- In a blender squeeze roasted garlic out and add in cream. Puree till smooth.
- Pass through a fine mesh sieve and chill till ready to use.
- Puree will keep up to five days.
- Tapenade:In a food processor add in olives, anchovies, capers and garlic.
- Pulse till pureed. Add in lemon juice and parsley.
- Continue to pulse and slowly add in extra virgin olive oil.
- Can be kept refrigerated for up to three days in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 537 | |
| Calories from Fat 414 | 77% |
| Total Fat 46.83g | 59% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 238mg | 10% |
| Potassium 654mg | 19% |
| Total Carbs 18.47g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.69g | 0% |
| Protein 12.77g | 20% |
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