Recipe - Corn Blinis Filled With Brandade

BRANDADE
One half pound Salt cod; prepared as in the
Above Recipe Through The
Flaking Stage
1/3 cup Olive oil
2 Cloves garlic; minced
1 md Red rose potato; peeled,
halved, Boiled Until Very
Soft And Mashed
One half cup Heavy cream
1 One half teaspoon Lemon juice
One fourth teaspoon Black Pepper; Freshly Ground

BLINI
2 One fourth cup Fresh Or Frozen Corn
Kernels; (About 4 Large
Ears)
1 tablespoon Unsalted butter
1 md Shallot; minced
One fourth cup Heavy cream
1 lg Egg
1 lg Egg yolk
One half teaspoon Salt
One fourth teaspoon White pepper
3 One half tablespoon Allpurpose flour
2 tablespoon Milk
1 tablespoon Finely chopped parsley
1 tablespoon Vegetable oil
1 cup Crema (See Separate Recipe);
for serving

To make the brandade: In a large, heavy saucepan, warm the olive oil over
low heat. Add the garlic and cook, stirring for about 3 minutes, or until
the aroma is released. Add the flaked cod and stir vigorously for about 1
minute, until it is well broken up. Add the mashed potato and cream and
continue stirring energetically. Stir in the lemon juice and the pepper
(taste for salt but, since the cod is salty to begin with, it will probably
not need any more). Work the mixture until it a very fluffy consistency.
Keep the brandade warm in the top of a double boiler, covered, over
slightly simmering water while you make the blinis. To make the blinis: In
a medium saucepan full of boiling water, cook the corn for 2 minutes. Drain
well and dry on paper towels. In a large heavy skillet, melt the butter
over medium heat. Add the shallot and cook for 4 to 5 minutes, stirring,
until it is softened and slightly golden. Add the corn, cover and cook for
about 4 minutes, stirring occasionally, until the corn is tender. Add the
cream and bring to the boil. Cook until the mixture is almost dry, about 5
minutes. Scrape the mixture into a blender and puree until very smooth,
scraping down the sides of the container as necessary. Press the mixture
through a fine sieve into a bowl, pressing hard on the solids to extract
all the flavor and juices. Discard the solids. In the clean blender,
combine the egg, egg yolk, salt, white pepper, and flour. Blend until
smooth, add the milk and the corn puree and blend again. Transfer the
batter to a large measuring cup and stir in the parsley. In a large
castiron skillet, heat 1 teaspoon of the vegetable oil over medium heat
until very hot. Make the blini by pouring about 2 tablespoons of batter
into the pan for each one, and cook for about 1 minute on each side (they
should each be 4 inches in diameter; you will probably only be able to fit
2 in the pan each time). Transfer the blini to a plate in a warm oven as
they are done and continue making blini, adding a teaspoon of oil to the
pan for each batch, until you have used all the batter. Place one or two
blini on each of 6 warm plates and place a large dollop of brandade on one
side of each. Fold over the other side to cover. Drizzle the crepes with
some of the crema and serve immediately. Yield: 6 servings Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : Too Hot Tamales Show #Th62

Posted to MCRecipe Digest V1 #287

Date: Sat, 09 Nov 1996 08:45:45 0600

From: Pat Asher asher@mcs.com