Salt Codfish Mousse Recipes

Steps:

• Put the cod in a dish and add cold water to cover. Let stand 12 hours, changing the water often.
• Peel the potatoes and cut into large cubes. Put in a saucepan with water to cover and simmer about 20 minutes. Do not overcook. Drain.
• Meanwhile, drain the cod and transfer it to a large saucepan. Cover with water and add the onions, bay leaf and parsley sprigs. Bring to a boil, lower the heat and simmer for 3 minutes or until the fish is cooked and flaky. Drain well, and discard onions and bay leaf. Carefully remove the bones and skin if necessary.
• In another saucepan blend the milk and cream. Warm over low heat. Warm the oil in yet another saucepan.
• Combine the potatoes and garlic in the bowl of an electric mixer. Beat at low speed. Add the cod and beat at medium-high speed.
• Alternately add the milk mixture and the warm oil until they are all used. Beat in the nutmeg, cayenne and white pepper. Add salt only if needed.
• Scatter chopped truffles over the dish for color and flavor. Serve warm with toasted French bread.

Steps:

• In saucepan, layer the potatoes on the bottom. Then codfish, garlic then thyme. Season with salt then put enough milk in just to cover fish. Bring to a slow simmer covered with parchment paper. Simmer until fish is flaky and potatoes are tender. Remove the thyme bundle, drain the milk and process until smooth, in the bowl of food processor, using enough olive oil to smooth consistency. Season with salt and hot sauce, to taste, and stir in scallions. Serve with plantain chips.
• To a blender, add peppers and 1 cup of vinegar and puree. Add rest of vinegar if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
• Yield: 2 cups
• Heat oil to 350 degrees and fry chips in batches until crispy. Drain and sprinkle with salt.

Steps:

• Place half the cod in a food processor with garlic and 2 tablespoons olive oil. Process, stopping machine to stir down sides once or twice, until as smooth as possible. Add remaining cod, and repeat.
• Through feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until mixture becomes smooth, creamy and light. (You may not need all the oil and cream.) Add pepper, some lemon juice and nutmeg. Blend, and taste; mixture may need salt and lemon juice. (To this point, you can prepare dish several hours ahead, or even a day; cover, and refrigerate until ready to eat.)
• Just before serving, heat brandade very gently in a nonstick saucepan or in a 300-degree oven, covered. Serve with bread, toast or crackers.