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RECIPE OF THE MONTH


Restaurant: Lily Bistro
Chefs: Lynette Mosher & Robert Krajewski


Smoked Brandade Fritters
with Roasted Red Pepper, Black Olive, Shallot Relish

1 lb salt cod
1 quart of heavy cream
4 cloves of garlic
1 tbs fresh tyme
5-6 peeled, boiled potatoes
1 cup ap flour
2 eggs
1 tsp baking powder
Canola oil for frying

1. Soak salt cod in water overnight
2. Drain cod, put in pot with heavy cream, garlic and thyme, simmer
until tender
3. Put potatoes in cold salted water, bring to boil, simmer until potatoes are tender, drain and break up the potatoes
4. Place cod mixture and potatoes in kitchen aid and whip together
5. Fold in flour, eggs and baking powder
6. Heat oil to 350 and fry fritter until golden brown, drain on paper towel.


Roasted Red Pepper Relish
5 each roasted, peeled peppers
1 cup, small dice nicoise olives
2 small shallot, bruinoise
1/4 cup sliced chives
1/2 cup extra virgin olive oil
2 tablespoon sherry vinegar
Salt to taste

Combine all ingredients season to taste

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