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Ingredients

• For the peppers
• 4 peppers, assorted colors
• 2 generous handfuls cherry tomatoes
• 1 head garlic cloves, sliced
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• For the brandade cakes
• 1 pound 5 ounces salt cod, desalted and cut into large pieces*
• 2 large potatoes, sliced
• 6 cloves garlic, peeled and halved
• 1 bay leaf

• 1 sprig fresh thyme
• 3 sprigs fresh flat-leaf parsley
• 1/4 cup cream
• 1/2 teaspoon espelette pepper or hot paprika
• Handful chopped fresh parsley leaves
• Handful chopped fresh chives
• Kosher salt and freshly ground black pepper
• Peanut or grapeseed oil, for frying
• Flour or panko (Japanese) bread crumbs, for dredging
• * Cook's Note: Cut the cod into pieces and soak for 2 days in cold water; changing the water often. Drain

Description

Cooking Channel Serves Up This Brandade Cakes With Caramelized Peppers And Tomatoes Recipe Recipe From Laura Calder Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel