While some members of CtBF used their frozen stock of the brandade from a previous recipe, a couple of members played catch-up made both dishes for last Friday's CtBF outing (meaning I am late). I managed to track down one place (someone I stalked in the supermarket one evening a couple of weeks back, mentioned he had seen.. and it seems that I was not the only person in Kuala Lumpur looking for salt cod!). But when I call the outlet, I was told that they had run out of stock of salt cod and their supplier is unable to restock any, not in the near future! Bummer! So back to square one! I had planned to use smoked salmon for the fritters but since hubby is having them for his snack or lunch, and it was his dinner on Saturday; I used part of my weekly supply of fresh salmon for it. I did freeze half of the earlier salmon and potato puree but because I had taken it out one weekend ago to make the fritters for a snack but did not get to making them, had to throw it out after languishing in the fridge for three days.....
I was experimenting with the shapes hence I had some in rounds and some in oblong
shapes (oblong fritters were easier to shallow fry than round fritters).
I made the tartare sauce but not the mayo (I made David's mayo before, as well as Dorie's ~ Dorie's recipe was better IMHO) I was too lazy this time and used store bought.
Served with a whatever-was-available-in-the-crisper-box-from-the-fridge salad!
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Note: We do not publish recipes at CtBF,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.