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French onion dip with salted blue-eye trevalla brandade

Name: Simple french onion dip recipe
Yield: 10
Ingredients: 80g unsalted butter, chopped; 2 brown onions, thinly sliced; 1 red onion, thinly sliced; 3 bay leaves; 2 tbs finely chopped thyme leaves, plus extra sprigs to serve; 1 tbs caster sugar; 1 cup (250ml) white wine; 2 tbs apple cider vinegar; 2 small pickling onions, thinly sliced (we used a mandoline); 2 cups (500ml) vegetable oil; 250g cream cheese, softened, chopped; 1 small baguette, thinly sliced diagonally; Extra virgin olive oil, to drizzle; 1/3 cup (40g) finely grated Gruyere; 50g sea salt flakes; 2 tbs caster sugar; Finely grated zest of 2 lemons, plus zest of 1 lemon; 600g piece skinless blue-eye trevalla, pin-boned, cut into 6cm pieces; 2 (400g total) large desiree potatoes, peeled, cut into 5cm pieces; 2 eschalots, thinly sliced; 1 bay leaf; 2 garlic cloves; 8 thyme sprigs; 2 cups (500ml) milk; 2 tbs finely chopped chives; Crisp flatbread & marinated olives, to serve

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https://healthimprovements.info/recipes/simple-french-onion-dip-recipe/vi63djt6 — French onion dip with salted blue-eye trevalla brandade

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by Dominic Smith

Nov 01, 2019

Take your pick of these flavoursome dips - will it be classic french onion or exotic blue-eye trevalla?

French onion dip

80g unsalted butter, chopped
2 brown onions, thinly sliced
1 red onion, thinly sliced
3 bay leaves
2 tbs finely chopped thyme leaves, plus extra sprigs to serve
1 tbs caster sugar
1 cup (250ml) white wine
2 tbs apple cider vinegar
2 small pickling onions, thinly sliced (we used a mandoline)
2 cups (500ml) vegetable oil
250g cream cheese, softened, chopped

Gruyere toast

1 small baguette, thinly sliced diagonally
Extra virgin olive oil, to drizzle
1/3 cup (40g) finely grated Gruyere

Salted blue-eye trevalla brandade

50g sea salt flakes
2 tbs caster sugar
Finely grated zest of 2 lemons, plus zest of 1 lemon
600g piece skinless blue-eye trevalla, pin-boned, cut into 6cm pieces
2 (400g total) large desiree potatoes, peeled, cut into 5cm pieces
2 eschalots, thinly sliced
1 bay leaf
2 garlic cloves
8 thyme sprigs
2 cups (500ml) milk
2 tbs finely chopped chives
Crisp flatbread & marinated olives, to serve

Method

1.

For the blue-eye trevalla brandade, place the salt, sugar and finely grated zest in a bowl and stir to combine. Add the fish and turn to coat, making sure it is thoroughly coated on all sides. Refrigerate for 8-10 hours or overnight. Remove from salt mixture and wash under cold running water. Pat dry with paper towel
2.

Place potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat, then reduce heat to low and simmer for 25-30 minutes until potatoes are tender. Drain and set aside.
3.

Place the fish, eschalot, bay leaf, garlic, thyme and milk in a medium saucepan over high heat. Make sure you have enough milk to cover all the ingredients. If not, add a little more. Bring to the boil, reduce heat to low and simmer for 15-20 minutes until the fish is cooked. Drain and reserve only the fish and milk. Discard other solids.
4.

Place the fish and potatoes in a food processor with 3/4 cups (180ml) reserved milk and pulse until just combined and still textured. If the mixture is a bit dry, gradually add a little more milk until you reach a good dip consistency.
5.

Transfer to a serving bowl and add the chives and lemon zest. Season to taste and fold to combine. Serve warm with crisp flatbread and marinated olives.
6.

For the french onion dip, place butter in a medium non-stick saucepan over medium-high heat and swirl to coat pan. Add brown and red onion, bay leaves and thyme, and cook, stirring frequently, for 6-8 minutes until onion starts to soften. Stir in sugar, wine and vinegar. Cook, stirring frequently, for 25-30 minutes until onion is deep golden in colour and liquid is syrupy. Remove mixture from heat and cool completely.
7.

Meanwhile, to make the crispy fried onions, place the pickling onions and vegetable oil in a medium saucepan over medium heat. Cook, stirring occasionally, for 10-15 minutes until onion is golden. Using a slotted spoon, carefully remove fried onion rings from the oil and drain on a tray lined with paper towel. Season to taste and stand to cool completely.
8.

Preheat oven to 200°C. For the toast, place sliced baguette on a large oven tray and drizzle with olive oil. Season to taste and scatter over Gruyere. Bake for 10-12 minutes until baguette and Gruyere are golden.
9.

Transfer onion mixture to a food processor with the cream cheese, season to taste and whiz to combine. Transfer mixture to a serving bowl, scatter with fried onion, extra thyme sprigs and drizzle with olive oil. Serve with Gruyere toast alongside.