Brandade Cakes with Caramelized Peppers and Tomatoes

Photo: Brandade Cakes with Caramelized Peppers and Tomatoes

TOTAL TIME: 3 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 3 hr
 
YIELD: 20 small salt cod cakes
LEVEL: Intermediate

ingredients

  • For the peppers
  • 4 peppers, assorted colors
  • 2 generous handfuls cherry tomatoes
  • 1 head garlic cloves, sliced
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
    • For the brandade cakes
    • 1 pound 5 ounces salt cod, desalted and cut into large pieces*
    • 2 large potatoes, sliced
    • 6 cloves garlic, peeled and halved
    • 1 bay leaf
    • 1 sprig fresh thyme
    • 3 sprigs fresh flat-leaf parsley
    • 1/4 cup cream
    • 1/2 teaspoon espelette pepper or hot paprika
    • Handful chopped fresh parsley leaves
    • Handful chopped fresh chives
    • Kosher salt and freshly ground black pepper
    • Peanut or grapeseed oil, for frying
    • Flour or panko (Japanese) bread crumbs, for dredging
    • * Cook's Note: Cut the cod into pieces and soak for 2 days in cold water; changing the water often. Drain.
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    Directions

    For the peppers:
    Preheat the oven to 300 degrees F. Seed the peppers and cut into thin fingers. Toss with the tomatoes, garlic, salt, and pepper, and spread on a baking dish. Pour over the olive oil and bake the peppers to confit, about 3 hours, and set aside.

    For the cakes:
    Put the cod, potatoes, and garlic in a pot. Tie the bay leaf, thyme sprig, and parsley stems with string, and add. Cover, just, with cold water, and bring to a bare simmer. Poach until the potatoes and cod are tender, about 15 minutes. Drain.

    Discard the herbs. Separate the cod from the potatoes. In a mixing bowl, mash the potatoes with the cream. In a separate bowl, shred the cod finely. Then combine the two again, mixing until creamy. Stir through the espelette pepper and the chopped parsley and chives. Check the seasonings.

    Pour an inch of cooking oil into a skillet and heat until sizzling. Shape the cod and potato mixture into 20 small cakes. Just before frying, dip them in the flour or panko bread crumbs to coat. Fry on both sides until very brown, and crisp. Drain on the paper towels to absorb the excess oil.

    For the plate:
    Top a brandade cake with a few caramelized peppers and tomatoes. Enjoy!

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    5

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    • on July 17, 2011

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      My husband just raved about these. He said they were the best fish cakes he has ever eaten, and we need more recipes that kill the fish taste. I laughed. I used the Panko crumbs and added a little mayo, maybe two tablespoons,to the mixture, because they were missing something. They didn't hold up well when frying, so I will refrigerate next time before frying. I also used Haddock because that is what I had. But all in all they were Yummy, and I will make them again. Really Love the show and Laura's love of her food.

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