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Corn Blinis Filled with Brandade Recipe

Corn Blinis Filled with Brandade Recipe

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Ingredients

Count

Nutrition

568

Calories

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Ingredients:

Serving

1/2 lb salt cod , prepared as in the above recipe through the flaking stage
1/3 cup olive oil
2 cloves garlic, minced
1 medium red rose potato, peeled, halved , boiled until very soft, and mashed
1/2 cup heavy cream
1 1/2 tsp lemon juice
1/4 tsp freshly ground black pepper
2 1/4 cups fresh or frozen corn kernels (about 4 large ears )
1 tbsp unsalted butter
1 medium shallot, minced
1/4 cup heavy cream
1 large egg
1 large egg yolk
1/2 tsp salt
1/4 tsp white pepper
3 1/2 tbsp all-purpose flour
2 tbsp milk
1 tbsp finely chopped parsley
1 tbsp vegetable oil
1 cup crema (recipe below ), for serving

Directions:

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 cast-iron 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	568.36 Kcal (2380 kJ)
Calories from fat	317.98 Kcal
		% Daily Value*
Total Fat	35.33g	54%
Cholesterol	103.91mg	35%
Sodium	489.82mg	20%
Potassium	325.01mg	7%
Total Carbs	55.54g	19%
Sugars	10.46g	42%
Dietary Fiber	4.5g	18%
Protein	9.35g	19%
Vitamin C	35.9mg	60%
Iron	0.6mg	4%
Calcium	59.4mg	6%

Amount Per 100 g
Calories	270.25 Kcal (1131 kJ)
Calories from fat	151.2 Kcal
		% Daily Value*
Total Fat	16.8g	54%
Cholesterol	49.41mg	35%
Sodium	232.91mg	20%
Potassium	154.54mg	7%
Total Carbs	26.41g	19%
Sugars	4.97g	42%
Dietary Fiber	2.14g	18%
Protein	4.45g	19%
Vitamin C	17.1mg	60%
Iron	0.3mg	4%
Calcium	28.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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