This was the last fish dish that we featured on our winter menu. I always enjoy brining cod in because I know all the great things that can be done with the scraps. One use is to cure them for salted cod to make which then can be made into brandade. My favorite; is to simply beer batter my scraps, gently dip them in the fryer and eat them with tartar sauce and malt vinegar. I have to admit that I am complete sucker for fish and chips, I also love me some brandade. So basically I played match maker with the two, and this dish was their love child or my love child? Either way all of the best elements of each dish were represented, and slightly updated.

 

For croquette we used Larry’s recipe for the tartar sauce, and added methocel so that it would with stand being deep fried. That was actually the best part for me, I mean how often do you get to figure out how to deep fry mayonnaise. I also have to say that I can’t take credit for this idea. I saw that Phillip Foss made tartar sauce croquettes, and I just had to give it a shot.

 

For the brandade we started with all of the typical components and made a traditional recipe, and then I decided to take it a step further. We passed the brandade through a

tamis (drum sieve), and then placed it in an isi canister. The end result was a much lighter and delicate brandade that ate extremely well.

 

This was a very fun dish, and I enjoyed putting it together every time, but to quote the Guess Who “Seasons change and so do I, you need not wonder why.”

 

Tags: cod
Categories: