First Recipe : Baked Cod Brandade

So i completed my very first recipe yesterday baked cod brandade and it was a success although i do not know if im quite up to the michelin star level as of yet. This whole process is a learning curve and i learnt a few new things in this process. Firstly in method and secondly in ingredients and there was no better way to find the answers to my questions then to ask Google. Here is a list of questions i asked Google and the answers.

Questions

1. What is grey sea salt ?? - grey sea salt is a moist unrefined sea salt, found in the brittany region of France's atlantic coast.

2. What are Floury Potatoes  ?? - Potatoes are usually put into two categories waxy and floury potatoes. Floury potatoes consist of a much higher level of dry matter than waxy potatoes making them more delicate and fluffy when they are cooked suitable of mashing.

3. What is Mie De Pain ?? These are very fine bread crumbs.

Recipe

- 400g Cod Filet
- 150g Grey sea salt
- 200g floury potatoes
- 1 clove garlic
- 1 sprig thyme
- 2 sprigs lemon thyme
- 1 sprig rosemary
- 750 ml milk
- Half lime juice
- Flour
- Egg
- Mie De Pain
- Vegetable Oil

Look at the video i made during my process it may help you.

Method

- cover the cod in grey sea salt for one hour.

- Boil the potatoes

- Rinse cod filet and place in the milk with the rosemary and thyme.

- Heat fish on low heat for 15 minutes

- Drain fish and mix with potato then season with salt lime and white pepper.

- Then shape the mixture into egg shapes.

- Then put the scoop in the flour then egg then Mie De Pain.

- Then fry slowly at 75 degrees.

- Drain oil on kitchen paper

                                          (My final dish)

So its quite easy for my first recipe. I learnt how to fry without a deep fat fryer and that cod tastes so good cooked in herbs and milk. Once the cod was cooked the next job was to taste. The reaction from my family was very impressive a few grunts from my brothers and my mother loved them. As for me i thought they were delicious and perfect for a starter course. The first bite of this crispy ball is like biting into a perfectly cooked hash brown crispy on the outside and soft and moist on the inside. The floury potatoes make the mixture soft and velvet like. The flavors of the cod with the lime work like clock work. Also the underlying flavor of the rosemary and thyme from the milk are brought out by the salt and pepper. Look at the slide show.

Next week i will be making Chinese stuffed cabbage "choi bao" with hoisin sauce and roasted prawns cant wait.


Kev