![\"12\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/01\/12.jpg\")
<\/a><\/p>\nSmoked Trout and Potato Brandade<\/strong><\/p>\n We decided not to have cable when we were at our old house because we didn’t feel it was worth the money we were paying. Then we moved to our new condo a few months ago. We didn’t choose to have cable, but our association fee automatically covers cable, and now HGTV and Food Network are back in our life. It’s good and bad, because I now watch way more TV, although I try to watch only the shows I really like and record so that I don’t just sit and stare at TV all day long. One of my favorite Food Network shows is “Diners Drive-ins and Dives”. The show always makes me want to cook and eat and also gives me lots of ideas. I actually didn’t know anything about “brandade”, but when I saw this restaurant<\/a> being featured and their chef was making brandade, I had to try it myself. I know you’re supposed to use salted cod to make this dish, but I happened to find beautiful brown sugar smoked trout at a grocery store, so I decided to use this in place of cod. The extra smoky flavor was really nice. I served this with cooked red onion just as the restaurant was doing.<\/p>\n Smoked Trout and Potato Brandade:<\/p>\n 1\/2 pound smoked trout 1. Puree trout, potato, and garlic in food processor. Red onion: \u71fb\u88fd\u3068\u30dd\u30c6\u30c8\u306e\u30c7\u30a3\u30c3\u30d7<\/strong><\/p>\n \u30b3\u30c3\u30c9\u3068\u3044\u3046\u767d\u8eab\u9b5a\u3067\u4f5c\u3089\u308c\u308b\u3053\u3068\u304c\u591a\u3044\u30c7\u30a4\u30c3\u30d7\u3067\u3059\u304c\u3001\u79c1\u306f\u305f\u307e\u305f\u307e\u304a\u3044\u3057\u305d\u3046\u306a\u30de\u30b9(trout)\u306e\u71fb\u88fd\u3092\u898b\u3064\u3051\u305f\u306e\u3067\u3001\u305d\u308c\u3067\u4ee3\u7528\u3002<\/p>\n \u8339\u3067\u305f\u30dd\u30c6\u30c8\u3068\u306b\u3093\u306b\u304f\u3001\u71fb\u88fd\u3092\u751f\u30af\u30ea\u30fc\u30e0\u3001\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3068\u3068\u3082\u306b\u30d4\u30e5\u30ec\u30fc\u3057\u3066\u3001\u3055\u3089\u306b\u30aa\u30fc\u30d6\u30f3\u3067\u713c\u304d\u4e0a\u3052\u305f\u3089\u51fa\u6765\u4e0a\u304c\u308a\u3001\u3068\u3044\u3046\u7c21\u5358\u30c7\u30a3\u30c3\u30d7\u3002<\/p>\n \u30c8\u30fc\u30b9\u30c8\u306b\u3001\u3053\u308c\u3092\u305f\u3063\u3077\u308a\u306e\u305b\u3066\u3001\u5c11\u3057\u7518\u9178\u3063\u3071\u304f\uff08\u305d\u3057\u3066\u3061\u3087\u3063\u3074\u308a\u8f9b\u304f\uff09\u5473\u4ed8\u3051\u3057\u305f\u8d64\u7389\u306d\u304e\u3092\u306e\u305b\u305f\u3089\u7f8e\u5473\u3057\u3044\u30b9\u30ca\u30c3\u30af\u306e\u51fa\u6765\u4e0a\u304c\u308a\u3067\u3059\u3002<\/p>\n \u71fb\u88fd\u3092\u4f7f\u3063\u305f\u3053\u3068\u3067\u3001\u30b9\u30e2\u30fc\u30ad\u30fc\u306a\u98a8\u5473\u304c\u582a\u80fd\u3067\u304d\u307e\u3057\u305f\u3002<\/p>\n \u5148\u9031\u672b\u30d5\u30c3\u30c8\u30dc\u30fc\u30eb\u306e\u8a66\u5408\u3092\u30c6\u30ec\u30d3\u3067\u9451\u8cde\u7528\u306b\u4f5c\u3063\u3066\u307f\u305f\u3082\u306e\u3002<\/p>\n \u3061\u306a\u307f\u306b\u5730\u5143\u30d0\u30a4\u30ad\u30f3\u30b0\u30ba\u306f\u4eca\u5e74\u306f\u8ca0\u3051\u3066\u3070\u3063\u304b\u308a\u3002<\/p>\n \u4eca\u30b7\u30fc\u30ba\u30f3\u6700\u5f8c\u306e\u8a66\u5408\u306f\u52dd\u3063\u305f\u3082\u306e\u306e\u3001\u4e88\u60f3\u901a\u308a\u3001\u6b21\u306e\u65e5\u76e3\u7763\u306f\u9996\u306b\u306a\u308a\u307e\u3057\u305f\u3002<\/p>\n \u30d5\u30c3\u30c8\u30dc\u30fc\u30eb\u3001\u30eb\u30fc\u30eb\u304c\u5206\u304b\u3089\u306a\u304b\u3063\u305f\u6614\u306f\u5168\u7136\u9762\u767d\u3044\u3068\u601d\u308f\u306a\u304b\u3063\u305f\u306e\u3067\u3059\u304c\u3001\u30a2\u30e1\u30ea\u30ab\u3067\u306f\u5927\u5927\u4eba\u6c17\u306e\u30b9\u30dd\u30fc\u30c4\u3002<\/p>\n \u3061\u3087\u3063\u3068\u3050\u3089\u3044\u77e5\u3063\u3066\u3044\u306a\u3044\u3068\u4e16\u9593\u8a71\u306b\u3064\u3044\u3066\u3044\u3051\u306a\u304b\u3063\u305f\u308a\u3057\u307e\u3059\u3002<\/p>\n \u6700\u8fd1\u306f\u30c6\u30ea\u30fc\u3088\u308a\u3082\u79c1\u306e\u307b\u3046\u304c\u71b1\u5fc3\u306b\u898b\u3066\u3044\u308b\u3053\u3068\u304c\u591a\u304b\u3063\u305f\u308a\u3057\u3066\uff08\u30c6\u30ea\u30fc\u3001\u8a66\u5408\u306e\u534a\u5206\u3082\u3044\u304b\u306a\u3044\u3068\u3053\u308d\u3067\u3001\u5927\u62b5\u3050\u30fc\u3050\u30fc\u5bdd\u3061\u3083\u3063\u3066\u307e\u3059\uff08\u7b11\uff09\uff09\u3002<\/p>\n Smoked Trout and Potato Brandade We decided not to have cable when we were at our old house because we didn’t feel it was worth the money we were paying. Then we moved to our new condo a few months ago. We didn’t choose to have cable, but our association fee automatically covers cable, and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,9],"tags":[],"class_list":["post-30731","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30731"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30731\/revisions"}],"predecessor-version":[{"id":30745,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30731\/revisions\/30745"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 pound potato, cooked
\n2 cloves garlic, cooked
\nabout 1\/2 cup heavy cream
\nolive oil
\nsalt
\npepper
\ncumin
\nparsley<\/p>\n
\n2. Add heavy cream, olive oil, cumin, salt, and pepper.
\n3. Drizzle some olive oil on top and brown the top in the oven or toaster (broiler).
\n4. Sprinkle parsley.
\n5. Serve with red onion garnish, additional parsley, on toast or sliced baguette.<\/p>\n
\nCook sliced red onion in olive oil. Add cane sugar, red wine vinegar, salt, pepper, crushed red pepper. Cook until liquid is mostly absorbed in onion.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"