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French · Starter
Brandade in Romaine Lettuce Leaves
The Provençal salt cod cream, whipped with olive oil, onion, garlic and a little cream, served without potato in crisp romaine leaves topped with a spoonful of coarsely puréed roasted red pepper.
- YieldServes 8 as a starter
- Hands-on45 min
- Total2 d 1 h
- Difficulty
Ingredients
- 450 gsalt cod fillet
- 105 mlextra virgin olive oil, 2 tbsp for the onion, 4 tbsp for the brandade, 1 tbsp for the peppers
- 4 tbsponion, finely chopped
- 2 clovesgarlic, finely chopped
- 3 tbsplight cream
- 1½ tbspfresh lemon juice, 1 to 2 tbsp, to taste
- to tastefine sea salt, only if needed, after tasting
- to tasteblack pepper, freshly ground
- 2red peppers, roasted, peeled, cored and seeded
- 8 leavescrisp romaine lettuce, tough base trimmed
- 1lemon, cut into thin rounds, for garnish
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