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Home / Residents / Recipes
Brandade on Polenta Medallions
Serves : 4 person(s)
330  gms     Stockfish (air-dried cod), soeaked for 36 hours
    Garlic cloves, minced
1  tbsp     Minced parsley
      White pepper
200  gms     Light olive oil
    Reserved cooking water cup
120  gms     White polenta
500  gms     Water
1  tbsp     Extra virgin olive oil
30  gms     Butter
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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