Brandade of Cod With Langoustines and Gazpacho Sauce

Ingredients

• 5 tablespoons unsalted butter
• ½ medium onion, finely diced
• 1 leek, white part only, cleaned and finely diced
• 12 ounces cod or scrod fillets, skinned, boned and cut into 1/2-inch dice
• 2 cups plus 2 tablespoons double or heavy cream
• ½ package unflavored gelatin
• 1 ½ teaspoons salt, plus more to taste
• 4 cups ripe cherry tomatoes
• 4 tablespoons extra-virgin olive oil
• 3 cups fish stock
• 36 langoustines (or medium shrimps)
• 3 ounces baby spring greens, washed and dried
• Freshly ground black pepper to taste
• 1 teaspoon lemon juice

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    551 calories; 51 grams fat; 27 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 17 grams protein; 168 milligrams cholesterol; 873 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Melt 1 tablespoon of the butter in a large pan. Add the onion and leek and cook, covered, until soft but not browned. Add the cod and cook for 30 seconds. Add 1 cup of the cream, bring to a boil and remove from heat.
2. Soften the gelatin in 2 tablespoons of tepid water. Add 2 tablespoons of the cream mixture, stirring constantly. Add the gelatin mixture to the cream mixture and stir until smooth. Puree in a blender with 1/2 teaspoon of salt, then pass through a chinois or fine-mesh sieve into a metal bowl set on ice. Refrigerate to set lightly.
3. Whip 1 cup of cream until it forms soft peaks. Fold the cod mixture into the whipped cream to make a mousse. If the mixture becomes loose in the process, briefly whisk to restore texture. Refrigerate to set, about 2 hours.
4. Puree the tomatoes in a food processor or blender, then push them through a fine-mesh sieve. In a pan over low heat, simmer them for 20 minutes, until reduced by half. Add the remaining 2 tablespoons of cream as well as the remaining 4 tablespoons of butter, diced, and 2 tablespoons of the olive oil. Season to taste and set aside.
5. Bring the fish stock to a boil in a large pan. Immerse the langoustines in the stock for about 1 minute, turn and cook for another 30 seconds. Remove them with a slotted spoon. Reserve the stock for another purpose.
6. Toss the greens with the remaining 2 tablespoons of oil and sprinkle with salt, pepper and lemon juice.
7. To serve, place a small mound of the greens on each of 6 plates. Form the brandade into neat “footballs” about 1 inches long, using the bowls of 2 teaspoons as a mold. Place 6 of these and 6 langoustines on each plate. Spoon the sauce around them.

3 hours 15 minutes