COD BRANDADE TIMBALE

Prepare the piquillo peppers. Drain the piquillo peppers thoroughly. Pat them dry with kitchen paper. If you prefer, you can sauté the peppers in a frying pan with a little olive oil for 2–3 minutes to bring out their flavour. However, this step is optional. For this recipe, you can take inspiration from quality products such as MAISON COUDÈNE.

Assembling the timbale. To assemble the timbale, use a metal ring or a circular mould to shape the layers. Place a layer of cod brandade at the base of the mould, pressing gently to ensure it is even. Add a layer of piquillo peppers on top of the brandade. You can cut them into strips or leave them whole, as you prefer. Repeat the process with a second layer of brandade and another of peppers if you wish, or leave the timbale with a single layer of each ingredient for a more minimalist presentation.

Garnish and presentation. Carefully remove the ring so that the timbale retains its shape. Garnish with a little chopped fresh parsley. Add a pinch of Maldon® salt to enhance the flavour and a few Kalamata olives to provide a salty, Mediterranean contrast. Drizzle a little extra virgin olive oil over the timbale to add shine and extra flavour. You can serve the timbale with small slices of toasted or crispy bread, which will add textural contrast to the dish.

How to serve and accompany cod brandade timbale

The cod brandade timbale with piquillo peppers stands out for both its flavour and its presentation. As it is a simple recipe to put together, the presentation can make a big difference when serving it, especially if it forms part of a Christmas menu. The combination of the creamy brandade with the sweetness of the piquillo peppers creates an elegant starter full of contrasts.

To achieve a more polished visual result, it is advisable to use a serving ring and gently remove the mould once the layers have been formed. You can alternate the brandade and the peppers to create different colours and textures. If you’re looking for a more minimalist presentation, a single layer of each ingredient will suffice. The recipe itself suggests finishing the dish with a drizzle of extra virgin olive oil, fresh parsley and additions such as Kalamata olives or capers.

When it comes to serving it, a few small slices of toasted or crispy bread are an excellent choice. Their texture provides a pleasant contrast to the smoothness of the brandade and allows you to enjoy all the flavours in a single bite. You can also add some green leaves or fresh sprouts around the timbale to add a touch of colour and freshness to the dish.

If you’re serving this as a Christmas starter, you can prepare the ingredients in advance and assemble the dish just before bringing it to the table. This way, the timbale will hold its shape better and look more appealing. The piquillo peppers can be used straight after draining and drying them, although the recipe also suggests sautéing them briefly to bring out their flavour.

Another option is to prepare several individual timbales instead of one large one. This is particularly handy when you have guests, as it allows you to serve a portion to each diner and ensures a uniform presentation. You can also vary the garnish on each plate slightly by using parsley, capers, olives or a few drops of olive oil.

All in all, this timbale is an ideal choice for anyone looking for an elegant, simple Christmas starter with a Mediterranean flavour. The combination of cod and piquillo peppers offers a balance of creaminess, sweetness and salty notes, whilst the crunchy accompaniments provide the necessary contrast to round off the dish.