Thursday, December 29, 2016

CtBF ~ Salt Cod (salmon) and potato puree

I tried looking for Salted Cod in Kuala Lumpur for the past half year, but to no avail...  simply not available where I am located. After searching on the internet, seems that Brandade de morue can be made with salted cod, fresh cod, smoked trout, smoked mackerel and smoked salmon.

We were in Macau a couple of years back and we had one of our dinners at a Portuguese restaurant where I ordered a salted cod dish for my hubby.....  when I asked him whether he enjoyed his dinner, he replied 'the fish was not very fresh!' 

My DH eats very selected food and smoked salmon is not one of them, hence I used fresh salmon for my fish and potato dish for this Friday. And it turned out quite delicious!

Salt Cod (salmon) and potato puree 
pages 144-145 of David Lebovitz's My Paris Kitchen
 Very easy to pull together, I made the first part of the dish
in the morning ie cooking the salmon and potatoes,
adding the thyme infused olive oil, and milk in place of cream
mashed it all up by hand, cooled and left in the fridge till dinnertime
 Made the topping and I baked it in individual ramekins
(with half the puree frozen for another CtBF dish)
 I served it with toasted baguette and a simple green salad
enhanced with homemade pickled Daikon, and Red Dragon fruit cubes.
I loved the simple pomegranate molasses, 
honey, lemon juice and olive oil dressing!  
This is our last CtBF recipe for 2016
the other two recipes in December were:
Onion Tart which I enjoyed making, and 
Grated carrot salad which I make rather often now!
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
and newly acquired copy of this
Ready for Desserts
made possible by this lovely lady!
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.


Natascha Beutner said...

Oh!!This must have been just lovely with the salmon!!! What a good idea! Happy new year xxxxx

Mardi (eat. live. travel. write.) said...

So interesting, I've never heard of brandade of anything except morue (which is cod). Good to know! Happy new year!

Nana said...

One of the best salted cod dinners we ever had was in Portugal, we
raved over it. I could not believe the amount of salted cod that was sold in the supermarkets there. This dish was really good, and I bet
it was even better with the salmon. Happy New Year, Emily.

Karen @ From Scratch said...

Wow, it's great to know this works with salmon! I bet smoked salmon would be good too (if your husband would eat it!). Happy New Year!

KB from Prof Who Cooks said...

What a great idea to use the salmon and it's good to know it works since the salt cod takes a while to deal with (I also didn't do as good a job as I thought on getting all the spines, which worried me for the kiddo eating it). Beautiful looking dinner, Emily! and Happy New Year!

Mary Hirsch said...

I just checked the time in Kuala Lumpur and it is almost Noon on January 1st. It is 7:40 pm on New Years Eve here in Las Vegas where I am tonight. So, when I'm writing this, you are next year and I am this year! I think that's amazing and fun, don't you? You are very creative with your recipe this week. I commend you for the creativity you use with the ingredients available to you every week. It's fun to cook with you, Emily, and I look forward to another year of doing just that (that is, if I can turn the calendar to 2017.)

kitchen flavours said...

Wow, you did a great job with using salmon! It looks super yummy! Your hubby must have enjoyed this meal very much! Nice collection of DL books!

Betsy said...

You are creative to make this work with what you can get where you are. I am going to make this in 2 weeks when I make the fritters.