Ingredients:
8 ounces dried salt cod (see notes)
1 onion (8 ounces), peeled and chopped
1/2 teaspoon fresh thyme leaves
About 3 tablespoons butter
1 cup fat-skimmed chicken broth
1 pound thin-skinned potatoes, peeled and cut into 3/4-inch cubes
1 whole egg
1/2 cup whipping cream
1 tablespoon Dijon mustard
1/4 teaspoon fresh-ground pepper
Salt
1 to 2 tablespoons drained capers
About 2 tablespoons minced parsley
Procedure:
Rinse salt cod well under cool running water. Place in a 1 1/2- to 2-quart jar and cover with water; cover jar airtight and chill 1 to 2 days, draining and replacing water at least six times. Drain fish. In a 1 1/2- to 2-quart pan, cover salt cod with water; bring to a boil, reduce heat, and simmer until fish flakes easily, 5 to 15 minutes. Drain; when cool enough to handle, remove and discard any bones and skin.
Meanwhile, in a 10-inch frying pan (or 5- to 6-quart pan) over high heat, frequently stir onion and thyme in 2 tablespoons butter until onion is browned, 6 to 10 minutes. Scrape into a bowl. Add broth and potatoes to pan; bring to a boil over high heat, reduce heat, cover, and simmer gently until potatoes mash easily when pressed, 10 to 15 minutes. Drain potatoes.
In a food processor (at least 1 quart) or bowl, combine fish, egg, onion mixture, potatoes, cream, mustard, and pepper. Whirl or beat with a mixer until potatoes are mashed; pass through a tami and season to taste with salt and pepper.
In a buttered shallow 1-quart casserole (or four buttered 1-cup ramekins, or a ring mold) spread cod mixture. Level (equally in ramekins) with a spatula, then swirl the top with the tip of the spatula.
Break about 1 tablespoon of butter into tiny pieces and dot cod mixture evenly, lodging pieces in the crevices.
Bake in a 400° oven until golden brown, 10 to 12 minutes. Serve hot with Indian tomato chutney. Finish with a great quality olive oil – I prefer Nuñez del Prado cold pressed Spanish olive oil.
8 ounces dried salt cod (see notes)
1 onion (8 ounces), peeled and chopped
1/2 teaspoon fresh thyme leaves
About 3 tablespoons butter
1 cup fat-skimmed chicken broth
1 pound thin-skinned potatoes, peeled and cut into 3/4-inch cubes
1 whole egg
1/2 cup whipping cream
1 tablespoon Dijon mustard
1/4 teaspoon fresh-ground pepper
Salt
1 to 2 tablespoons drained capers
About 2 tablespoons minced parsley
Procedure:
Rinse salt cod well under cool running water. Place in a 1 1/2- to 2-quart jar and cover with water; cover jar airtight and chill 1 to 2 days, draining and replacing water at least six times. Drain fish. In a 1 1/2- to 2-quart pan, cover salt cod with water; bring to a boil, reduce heat, and simmer until fish flakes easily, 5 to 15 minutes. Drain; when cool enough to handle, remove and discard any bones and skin.
Meanwhile, in a 10-inch frying pan (or 5- to 6-quart pan) over high heat, frequently stir onion and thyme in 2 tablespoons butter until onion is browned, 6 to 10 minutes. Scrape into a bowl. Add broth and potatoes to pan; bring to a boil over high heat, reduce heat, cover, and simmer gently until potatoes mash easily when pressed, 10 to 15 minutes. Drain potatoes.
In a food processor (at least 1 quart) or bowl, combine fish, egg, onion mixture, potatoes, cream, mustard, and pepper. Whirl or beat with a mixer until potatoes are mashed; pass through a tami and season to taste with salt and pepper.
In a buttered shallow 1-quart casserole (or four buttered 1-cup ramekins, or a ring mold) spread cod mixture. Level (equally in ramekins) with a spatula, then swirl the top with the tip of the spatula.
Break about 1 tablespoon of butter into tiny pieces and dot cod mixture evenly, lodging pieces in the crevices.
Bake in a 400° oven until golden brown, 10 to 12 minutes. Serve hot with Indian tomato chutney. Finish with a great quality olive oil – I prefer Nuñez del Prado cold pressed Spanish olive oil.
Restaurant: Square 1682, 121 South 17th Street, Philadelphia , PA
Hotel/Inn: Hotel Palomar Philadelphia, 117 S 17th St, Philadelphia, PA
Recipe Type: AuthenticHotel/Inn: Hotel Palomar Philadelphia, 117 S 17th St, Philadelphia, PA
Submitted By: Chef Guillermo Tellez
Recipe Author: Chef Guillermo Tellez
Original Photograph By: Chef Guillermo Tellez/kimptonstyle.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.kimptonstyle.com/productDetail.aspx?category1=Chefs&itemID=KIM-CHEF004