GT tableware

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Gourmet Traveller Signature Collection tableware by Robert Gordon

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Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

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Brandade


This renowned marriage of puréed salt cod, olive oil, bread, garlic and milk is one of the undisputed highlights of the Provençal kitchen. The only thing required is that you need to pre-soak the salt cod for at least 24 hours in the refrigerator, changing the water 3-4 times, before preparation of an otherwise simple recipe.

You'll need

400 gm piece of salt cod, pre-soaked in cold water in the refrigerator for 24 hours, changing the water 3-4 times 1 tbsp lemon juice 2 sprigs of flat-leaf parsley 1 dried bay leaf 8 black peppercorns 2 cloves of garlic, finely chopped 2 slices of white bread, crusts removed, soaked in water for 1 minute, then squeezed dry ¼ cup milk ¼ cup olive oil To serve: toasted rustic-style bread and a salad of bitter greens

Method

  • 01
  • Drain salt cod and place in a wide saucepan with lemon juice, parsley, bay leaf, peppercorns and enough water to cover. Bring to the boil over high heat, then reduce heat to low and simmer, covered, for 15 minutes. Drain cod, cool slightly, then remove and discard skin and bones. Break flesh into coarse flakes.
  • 02
  • Process flaked fish, garlic, bread and milk in a food processor until well combined. With motor running, gradually add olive oil in a thin, steady stream and process until well combined and smooth, then transfer mixture to a bowl.
  • 03
  • Season to taste with sea salt and freshly ground black pepper and combine well. Serve warm brandade with sliced rustic-style bread and a salad of bitter greens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2006 Gramps Chardonnay.

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