New| Brandade on Polenta Medallions | |||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||
Place the cleaned stockfish in a sauce pan and cover with cold water. Bring it to a boil, then drain, reserving 1 cup of cooking water. Using an electric mixer, gently whip the stockfish, seasoning it with salt, white pepper and minced garlic. Slowly pour in the oil, as you would with a mayonnaise. Finally, add a little of the cooking water and the minced parsley. This is the brandade. For the polenta, bring the water to a boil and add salt and a drizzle of oil. Slowly whisk in the polenta. Cook for 40 to 45 minutes, stirring often so that it doesn’t stick to the pot. Pour the polenta into 4 buttered ring molds, one per plate, and let it cool. Remove molds, top wot brandade and garnish with parsley. |
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