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!
We at, Cook the Book Fridays,
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
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Note: We do not publish recipes at CtBF,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.