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Sunday, 29 July 2012

Brandade Dressing

This dressing is primarily used to serve with brandade dishes such as Cod Brandade, but goes well as an accompaniment or dressing to a variety of fish dishes, salads and similar light meals.

Makes 600ml

1 Onion finely chopped
25g of thyme chopped
25g of rosemary chopped
25g of basil chopped
25g of chopped parsley
2 cloves of garlic crushed
50g of unsalted butter
500ml of olive oil
300ml of red wine
50g of chopped walnuts
50g of chopped olives
25g of anchovies chopped
25g of capers chopped
8 tomatoes concassed

Sweat off onions, herbs and garlic in the butter and a little olive oil till soft

Add red wine and reduce to about 2 tablespoon of liquid

Add remaining olive oil, with the rest of the ingredients; omitting the tomatoes

Bring to a simmer for a few minutes, then add tomatoes, season remove from the heat

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