Thomas Keller’s Cod Brandade Fritters with Tomato Confit and Fried Sage is an elegant appetizer that beautifully contrasts creamy and crisp textures. This dish features a rich cod mixture, made from poached salt cod blended with potatoes and olive oil, which is then battered and deep-fried to golden perfection. The fritters are served atop a bed of flavorful tomato confit and garnished with crispy fried sage leaves, creating a delightful combination of flavors and textures that is sure to impress.
Ingredients
For the Cod Brandade:
- 1 pound Atlantic cod fillet (skin and bones removed)
- Kosher salt
- 1 1/2 pounds russet potatoes (about 2 large)
- Milk (enough to cover the cod)
- 5 large cloves garlic confit, chopped to a paste
- Pinch of sweet paprika
- 1 cup extra virgin olive oil
- Freshly ground white pepper
For the Batter:
- 1 cup cake flour
- 1/4 cup plus 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 cup beer (preferably a light lager)
- 3 to 4 cups peanut oil (for deep-frying)
For the Tomato Confit:
- 12 plum tomatoes
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons minced thyme
For the Fried Sage:
- 18 sage leaves
Directions
1. Prepare the Cod:
- Cure the cod by covering it with kosher salt in a container and refrigerating for 4 days (for a 1-inch thick fillet). Rinse off the salt and dry the cod with paper towels. Refrigerate uncovered for 24 hours to allow moisture to evaporate.
- To rehydrate, soak the cod in cold water for 12 to 24 hours, changing the water every 8 hours.
2. Make the Brandade:
- Preheat the oven to 350°F (175°C). Bake the potatoes until tender, about 1 hour.
- In a saucepan, cover the cod with milk and heat to just below a simmer. Poach the cod for 3 to 5 minutes until flaky.
- Once the potatoes are done, scoop out the flesh and press it through a ricer or food mill.
- In a food processor, pulse the poached cod to break it up, then add garlic confit, paprika, and olive oil, pulsing until combined.
- Fold in the warm potatoes, adjusting the amount based on the saltiness of the cod. Season with salt and white pepper.
3. Prepare the Batter:
- In a bowl, mix cake flour, cornstarch, baking powder, and salt. Stir in the beer until the batter is slightly lumpy. Let it rest for about 10 minutes.
4. Make the Tomato Confit:
- Preheat the oven to 250°F (120°C). Blanch the tomatoes in boiling water for 15 seconds, then transfer to ice water. Peel and halve the tomatoes, placing them cut side up on a baking sheet. Drizzle with olive oil, salt, pepper, and thyme. Bake for 5 to 6 hours until dried but still moist.
5. Fry the Fritters:
- Heat peanut oil in a deep fryer or large pot to 350°F (175°C).
- Roll the brandade mixture into balls (about 2 tablespoons each). Dip in the batter and carefully place in the hot oil, frying in batches until golden brown, about 4 to 5 minutes.
- Remove and drain on paper towels.
6. Fry the Sage:
- In the same oil, fry the sage leaves for a few seconds until crisp. Drain on paper towels.
7. Serve:
- On each plate, place 3 pieces of tomato confit in the center. Top with a brandade fritter and garnish with fried sage leaves and a sprinkle of salt.
Enjoy this sophisticated dish as a delightful appetizer or a special treat!
