Brandade of Cod With Langoustines and Gazpacho Sauce
Published July 11, 1998
- Total Time
- 3 hours 15 minutes
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Ingredients
5 tablespoons unsalted butter
½ medium onion, finely diced
1 leek, white part only, cleaned and finely diced
12 ounces cod or scrod fillets, skinned, boned and cut into ½-inch dice
2 cups plus 2 tablespoons double or heavy cream
½ package unflavored gelatin
1 ½ teaspoons salt, plus more to taste
4 cups ripe cherry tomatoes
4 tablespoons extra-virgin olive oil
3 cups fish stock
36 langoustines (or medium shrimps)
3 ounces baby spring greens, washed and dried
Freshly ground black pepper to taste
1 teaspoon lemon juice
Nutritional analysis per serving (6 servings)
12 grams carbs; 192 milligrams cholesterol; 589 calories; 17 grams monosaturated fat; 3 grams polyunsaturated fat; 27 grams saturated fat; 51 grams fat; 1 gram trans fat; 2 grams fiber; 1040 milligrams sodium; 24 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 1 tablespoon of the butter in a large pan. Add the onion and leek and cook, covered, until soft but not browned. Add the cod and cook for 30 seconds. Add 1 cup of the cream, bring to a boil and remove from heat.
- Step 2
Soften the gelatin in 2 tablespoons of tepid water. Add 2 tablespoons of the cream mixture, stirring constantly. Add the gelatin mixture to the cream mixture and stir until smooth. Puree in a blender with ½ teaspoon of salt, then pass through a chinois or fine-mesh sieve into a metal bowl set on ice. Refrigerate to set lightly.
- Step 3
Whip 1 cup of cream until it forms soft peaks. Fold the cod mixture into the whipped cream to make a mousse. If the mixture becomes loose in the process, briefly whisk to restore texture. Refrigerate to set, about 2 hours.
- Step 4
Puree the tomatoes in a food processor or blender, then push them through a fine-mesh sieve. In a pan over low heat, simmer them for 20 minutes, until reduced by half. Add the remaining 2 tablespoons of cream as well as the remaining 4 tablespoons of butter, diced, and 2 tablespoons of the olive oil. Season to taste and set aside.
- Step 5
Bring the fish stock to a boil in a large pan. Immerse the langoustines in the stock for about 1 minute, turn and cook for another 30 seconds. Remove them with a slotted spoon. Reserve the stock for another purpose.
- Step 6
Toss the greens with the remaining 2 tablespoons of oil and sprinkle with salt, pepper and lemon juice.
- Step 7
To serve, place a small mound of the greens on each of 6 plates. Form the brandade into neat "footballs" about 1 inches long, using the bowls of 2 teaspoons as a mold. Place 6 of these and 6 langoustines on each plate. Spoon the sauce around them.
Private Notes