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Dinner Tonight: Smoked Trout Brandade

Serious Eats Blake Royer 5 comments

Traditionally, brandade is made with salt cod, an emulsification of the fish, olive oil, and often potato, milk, or cream, to create a silky, smooth purée. Salt cod is a wonderful ingredient, but one that's a bit of a hassle to use, requiring soaking and planning ahead. This recipe from Food & Wine opts for flaked smoked trout instead, which lends a similar taste and makes for a simpler, quicker preparation. More

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