INGREDIENTS

INSTRUCTIONS

Make the brandade de morue:  In a ceramic or glass bowl let the salt
cod soak in cold water to  cover, changing the water several times, for
24-hours and drain it.  In a kettle poach the cod in simmering water to
cover for 25 minutes,  or until it flakes easily when tested with a
fork, drain it in a  colander, and refresh it under cold water. Pat the
cod dry and break  it into pieces. In a skillet cook the onion in 2
tablespoons of the  oil over moderately low heat, stirring, until it is
soft and let it  cool. In a food processor puree the onion mixture, the
garlic and the  cod until the mixture is smooth, with the motor running
add the  remaining 1/3 cup oil in a stream, 1/2 cup of the cream, the
lemon  juice, and salt and pepper to taste, and puree the mixture until
it  is smooth. The brandade de morue may be made 2 days in advance and
kept covered and chilled. If desired, thin the brandade with the
remaining 2 tablespoons cream.  On oiled baking sheets arrange the
potatoes, cut crosswise into  1/4-inch-thick slices, without touching,
drizzle them with the oil,  and roast them in a preheated 400F. oven,
turning them once, for 30  to 40 minutes, or until they are tender,
slightly crisp around the  edges, and pale golden. Transfer the
potatoes to paper towels to  drain. Arrange the potato slices on a
platter, top each slice with a  dollop of the brandade, and top the
brandade with the roasted red  pepper.  To Roast Peppers:  Using a
long-handled fork char the peppers over an open flame, turning  them,
for 2 to 3 minutes, or until the skins are blackened. (Or broil  the
peppers on the rack of a broiler pan under a preheated broiler  about 2
inches from the heat, turning them every 5 minutes, for 15 to  25
minutes, or until the skins are blistered and charred.) Transfer  the
peppers to a a bowl and let them steam, covered, until they are  cool
enough to handle. Keeping the peppers whole, peel them starting  at the
blossom end, cut off the tops, and discard the seeds and ribs.  (Wear
rubber gloves when handling chilies.)  Makes about 60 hors d'oeuvres.
Gourmet July 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2480
Calories From Fat: 1515
Total Fat: 171.6g
Cholesterol: 163mg
Sodium: 180.6mg
Potassium: 5473.1mg
Carbohydrates: 216g
Fiber: 26.1g
Sugar: 13.5g
Protein: 28.7g