Summer capsicums stuffed with brandade
Webster serves these capsicums as a side dish, but writes that they are also wonderful as a luncheon dish – and they can be made ahead. This recipe requires the cook to salt the cod, but prepared salt cod is available from good delis and markets.
|350 g||Fish, fresh whole cod (or gurnard or other flaky fish)|
|200 g||Sea salt|
|½ tsp||Black peppercorns|
|1 pinch||Cayenne pepper|
|60 ml||Extra virgin olive oil|
|240 g||Floury potatoes, (or agria potato), peeled and roughly chopped|
- To make the brandade, put the fish into a ceramic dish and add the salt. Refrigerate the fish for 2 days.
- Two days later, pour the milk into a large saucepan, then add the herbs, spices, onion and 5 of the garlic cloves.
- Heat for 5 minutes over a medium heat, but do not allow to boil.
- Remove the fish from the dish and wash thoroughly under cold running water.
- Transfer the fish to the milk and poach gently for about 5 minutes.
- Gently remove the fish from the milk with a slotted spoon, discarding any bones and skin.
- Cook the potatoes in the poaching milk for about 10 minutes until tender, then drain and transfer to a food processor.
- Pulse until puréed, then add the fish and process well, drizzling in the olive oil.
- Finely chop the remaining garlic and stir into the purée.
- Preheat the oven to 200C. Cut off the stalk ends on the capsicums, then discard any seeds from inside.
- Stuff the capsicums with the brandade, putting an olive on top of each.
- Transfer to a roasting dish and sprinkle with the chopped herbs.
- Bake for about 20 minutes until slightly browned on top. Serve immediately.