Casserole-pate "Brandada"

Category: Fish dishes
Brandada pate casserole

Ingredients

cod fillet 200g.
Boiled potatoes 150 g
milk 300 ml.
garlic 1 tooth.
olive oil (vegetable) 1 tbsp. l.
salt taste
Bay leaf 1 PC.
allspice peas 3 pcs.
sour cream (mayonnaise) 1 tbsp. l.
nutmeg chips.
greens (I have fennel) 2-3 wet.
butter for mold lubrication
breadcrumbs 2 tbsp. l.

Cooking method

  • Brandada pate casseroleBring the milk to a boil. Add chopped garlic, bay leaf, salt and allspice. Let it boil. Add the cod fillet. As soon as the milk and fish boil, remove from heat and leave the fish in the milk for 5-7 minutes.
  • Brandada pate casseroleRemove the fish and mash with a fork.
  • Brandada pate casseroleMash hot potatoes, making mashed potatoes.
  • Brandada pate casseroleMix the puree with the fish, knead everything together a little.
  • Brandada pate casserolePour in about 80 milliliters of milk in which the fish was cooked, stir.
  • Brandada pate casseroleAdd vegetable oil, chopped herbs. Mix everything well. Try, if necessary, then salt. Add quite a bit of nutmeg, stir.
  • Brandada pate casseroleGrease the form with butter and sprinkle with breadcrumbs.
  • Brandada pate casserolePut the workpiece into a mold, level and grease with sour cream or mayonnaise on top.
  • Brandada pate casseroleBake in an oven preheated to 200 degrees for 15-20 minutes.
  • Brandada pate casserole
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven

Note

The French, Spaniards, Portuguese and Italians defend the primacy for the brandada recipe - dishes made from dried cod and potatoes. It is now impossible to say in which country this recipe first appeared. Wherever dried and dried cod were important in the diet of sailors and on land, the dish is considered their own and it is very popular.
There are many brandada recipes. For the classical version, dried or dried cod was soaked for 24 hours with frequent water changes. Then only the fish was cooked. This was necessary in order to remove the salt.
Modern chefs mainly prepare this dish with fresh fish. Connoisseurs of this dish note that there is almost no difference.
Brandada can be served hot or cold. Hot, after baking, retains a puree-like consistency. It can be put straight out of the mold into a plate or spread over toast. When the brandada has cooled, then it is perfectly cut into pieces. In the photo, I loosened it up a little.
Idea taken from mizuko with my minor changes.
Delicious. Recommend!

Myrtle
Angela, thanks for another yummy !!! So far, bookmark, but I will definitely try!
Piano
What beauty and deliciousness!
Zhannptica
It is surprising that it is cut without eggs. I love cod soufflé very much. There is also a potato. Fine)
ang-kay
Girls, thanks. I am very pleased that you appreciated the dish)
Quote: Zhannptica
that without eggs and cut
Perfectly cut. The potato holds.
Tusya Tasya
Mmmmm, what a fish, a tempting photo. But as always. What does cod look like? Can't be replaced with a hack?
ang-kay
Natasha, Thank you. Both hake and pollock are fine)
Tusya Tasya
Angela, thanks, then I'm taking it to your bookmarks.

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