Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 450°F. Wash and dry the fresh produce. Heat. | 2. a medium pot of salted water to boiling on high. Peel and large. | 3. dice the potato. Peel the garlic. Cut the baguette into ½-inch-thick. | 4. slices. Pick the thyme leaves off the stems; discard the stems and. | 5. roughly chop the leaves. Cut off and discard the root end of the. | 6. lettuce; separate the leaves. Halve and very thinly slice the radish. | 7. Peel and mince the shallot to get 2 tablespoons of minced shallot. | 8. (you may have extra); place in a medium bowl with the vinegar. | 9. Add the potato and 4 of the garlic cloves to the pot of boiling. | 10. water and cook 12 to 14 minutes, or until the potato is tender when. | 11. pierced with a fork. Drain thoroughly and return to the pot. Off. | 12. the heat, add the butter. Using a fork, mash the mixture to your. | 13. desired consistency; season with salt and pepper to taste. | 14. While the potato cooks, pat the cod fillets dry with paper towels;. | 15. season with salt and pepper on both sides. In a medium pan. | 16. (nonstick, if you have one), heat 2 teaspoons of olive oil on. | 17. medium-high until hot. Add the seasoned fillets and cook 2 to 3. | 18. minutes per side, or until lightly browned and cooked through. | 19. Transfer to a bowl; using 2 forks, carefully flake into large pieces. | 20. While the potato continues to cook, place the baguette on a sheet. | 21. pan. Drizzle with olive oil and season with salt and pepper; toss to. | 22. coat. Arrange in a single, even layer and toast in the oven 6 to 8. | 23. minutes, or until golden brown. Remove from the oven. When cool. | 24. enough to handle, carefully rub 1 cut side of each toasted baguette. | 25. slice with the remaining garlic clove; discard the clove. | 26. While the baguette toasts, to make the filling, gently stir the flaked. | 27. cod into the pot of mashed potato, keeping the pieces as intact as. | 28. possible; season with salt and pepper to taste. Transfer to a baking. | 29. dish. In a bowl, combine the breadcrumbs and thyme; season. | 30. with salt and pepper to taste. Stir in enough olive oil to moisten. | 31. the mixture. Evenly spread the mixture over the filling. Bake 8 to 10. | 32. minutes, or until lightly browned on top. Remove from the oven and. | 33. let stand for at least 2 minutes before serving. | 34. possible; season with salt and pepper to taste. Transfer to a baking. | 35. dish. In a bowl, combine the breadcrumbs and thyme; season. | 36. with salt and pepper to taste. Stir in enough olive oil to moisten. | 37. the mixture. Evenly spread the mixture over the filling. Bake 8 to 10. | 38. minutes, or until lightly browned on top. Remove from the oven and. | 39. let stand for at least 2 minutes before serving. | 40. Add the potato and 4 of the garlic cloves to the pot of boiling. | 41. water and cook 12 to 14 minutes, or until the potato is tender when. | 42. pierced with a fork. Drain thoroughly and return to the pot. Off. | 43. the heat, add the butter. Using a fork, mash the mixture to your. | 44. desired consistency; season with salt and pepper to taste. | 45. While the potato continues to cook, place the baguette on a sheet. | 46. pan. Drizzle with olive oil and season with salt and pepper; toss to. | 47. coat. Arrange in a single, even layer and toast in the oven 6 to 8. | 48. minutes, or until golden brown. Remove from the oven. When cool. | 49. enough to handle, carefully rub 1 cut side of each toasted baguette. | 50. slice with the remaining garlic clove; discard the clove. | 51. While the brandade bakes, to make the vinaigrette, season the. | 52. shallot-vinegar mixture with salt and pepper to taste. Slowly. | 53. whisk in 2 tablespoons of olive oil until well combined. Just. | 54. before serving, in a large bowl, combine the lettuce and radish;. | 55. season with salt and pepper. Add enough of the vinaigrette to coat. | 56. the salad (you may have extra); toss to combine. Season with salt. | 57. and pepper to taste. Transfer to a serving dish. Serve the baked. | 58. brandade with the garlic toasts and salad on the side. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cod fish fillet	2			50.4333	0.0	11.22	0.2833
baguette	1			50.4333	0.0	11.22	0.2833
garlic clove	5			50.4333	0.0	11.22	0.2833
watermelon radish	1			50.4333	0.0	11.22	0.2833
romaine lettuce	1			7.99	1.5463	0.5781	0.141
yukon gold potato	1/2			50.4333	0.0	11.22	0.2833
thyme	1	bunch		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
shallot	1			115.2	26.88	4.0	0.16
panko breadcrumb	1/2	cup		50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.