Cod Brandade in Bataan Pumpkin
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- Pumpkin Pumpkin | 1 unit(s)
- Salted cod | 200 g
- Milk | 500 ml
- Garlic Cloves | 6 unit(s)
- Onion | 1 unit(s)
- Bay leaves | 2 unit(s)
- Thyme sprigs | 6 unit(s)
- Rosemary sprigs | 2 unit(s)
- Butter | 1 tablespoon
- Wheat flour | 1 tablespoon
- Extra Virgin Olive Oil | 2 tablespoon
- Salt | to taste
- Freshly ground black pepper | to taste
- grated Gruyere cheese | 100 g
- Black olives | to taste
- Coriander | to taste
- Coriander seeds | 15 unit(s)
- Toast | to taste
- arugula | to taste
- Cut the pumpkin in half lengthwise and remove the seeds. Season with salt, place three cloves of garlic in each cavity, wrap with aluminum foil and bake in a medium/high oven for 1 hour.
- Forget the milk with the herbs and coriander seeds. When boiling, add the desalted cod. Turn off the heat, cover the pan and set aside for 10 minutes.
- Strain the cod cooking milk and set aside. In a small pan add the butter and flour, cook for 2/3 minutes until you have a light roux with an almondy aroma. Gradually add the milk, stirring constantly and cook for at least 5 minutes until it thickens to obtain a white sauce that is not too thick.
- Parade the cod, eliminating the rosemary and the bay leaf but keeping the coriander seeds and the thyme shapes. Add to white sauce. Also add the finely browned chopped onion, 6 pitted and chopped olives and chopped fresh coriander.
- Remove the pumpkin from the oven, unwrap and scrape the pulp with a fork or spoon, crushing the garlic cloves well, which should now be very soft.
- Transfer this pulp to the brandade, adjust the salt and pepper and fill the two pumpkin halves with this stuffing. Cover with the grated gruyere and bake in a very hot oven for 35 minutes or until browned.
- Serve with toast, some arugula leaves and some olives. Serves very well as a main dish also accompanied by rice and green salad. It's going to be nice for Christmas!
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