zoramargolis Posted March 30, 2010 Share Posted March 30, 2010 well I'm thinking about making some brandade, so any suggestions on if there is a type of salt cod to use would be great. A&H carries skinless boneless filets (the most expensive, natch), pieces (the cheapest) and skin-on bone-in which is more properly called "stockfish." The fishmonger suggested I buy pieces to make brandade, since it gets pureed. I was a bit concerned that the pieces would be stronger and saltier than the filets, just a gut feeling, so I sprang for the extra money and got a filet. When we were recently in Spain, we had a couple of different tapas that featured flaked salt cod, which was made with boneless filets. The brandade I made with the filet came out great. The filet soaked for 24 hours, with three changes of water. With the leftover brandade, I made croquetas de bacalao, by rolling the brandade into rounded patties and dipping them in egg and panko crumbs and pan-frying. Served with a dipping sauce of mayo flavored with pimenton, parsley, thyme and shallots. We liked those even better than the brandade. Link to comment Share on other sites More sharing options...
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