-
Notifications
You must be signed in to change notification settings - Fork 25
/
smoked-trout-brandade-51245220.json
33 lines (33 loc) · 1.74 KB
/
smoked-trout-brandade-51245220.json
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
{
"directions": [
"Heat oven to 400\u00b0. Rub potato with 1 teaspoon oil and bake directly on oven rack until tender, 50\u201360 minutes. Let cool slightly, then peel. Mash potato until nearly smooth",
"Meanwhile, bring garlic, trout, and milk to a simmer in a medium saucepan. Remove from heat; let sit 10 minutes. Using a slotted spoon, transfer half of trout to a plate; flake.",
"Place garlic, milk, and remaining trout in a food processor along with lemon juice, paprika (if using), and remaining 1/2 cup oil; process until smooth. Transfer to a large bowl and gently fold in mashed potato and flaked trout; season with salt and pepper.",
"Transfer trout mixture to a 1-quart shallow baking dish or four 6-ounce ramekins and top with Parmesan. Bake until cheese is melted and golden brown and brandade is heated through, 15\u201320 minutes. Serve with bread, meats, cheeses, and grapes."
],
"ingredients": [
"1 large russet potato (about 10 oz.)",
"1 teaspoon plus 1/2 cup olive oil",
"2 garlic cloves, peeled",
"8 ounces smoked trout, skin and bones removed",
"3/4 cup whole milk",
"2 tablespoons lemon juice",
"1/4 teaspoon smoked paprika (optional)",
"Kosher salt",
"Freshly ground black pepper",
"2 tablespoons finely grated Parmesan",
"1 baguette, sliced, toasted",
"Cured meats, cheeses, and grapes (for serving)"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Milk/Cream",
"Fish",
"Garlic",
"Trout",
"North Carolina"
],
"title": "Smoked Trout Brandade",
"url": "http://www.epicurious.com/recipes/food/views/smoked-trout-brandade-51245220"
}