Title: Corn blinis filled with brandade
 Categories: Too, Hot, Tamales
      Yield: 6 Servings
 
MMMMM--------------------------BRANDADE-------------------------------
    1/2 lb Salt cod; prepared as in the
           -Above Recipe Through The
           -Flaking Stage
    1/3 c  Olive oil
      2    Cloves garlic; minced
      1 md Red rose potato; peeled,
           -halved, Boiled Until Very
           -Soft And Mashed
    1/2 c  Heavy cream
  1 1/2 ts Lemon juice
    1/4 ts Black Pepper; Freshly Ground

MMMMM---------------------------BLINI--------------------------------
  2 1/4 c  Fresh Or Frozen Corn
           -Kernels; (About 4 Large
           -Ears)
      1 tb Unsalted butter
      1 md Shallot; minced
    1/4 c  Heavy cream
      1 lg Egg
      1 lg Egg yolk
    1/2 ts Salt
    1/4 ts White pepper
  3 1/2 tb All-purpose flour
      2 tb Milk
      1 tb Finely chopped parsley
      1 tb Vegetable oil
      1 c  Crema (See Separate Recipe);
           -for serving
 
  To make the brandade: In a large, heavy saucepan, warm the olive oil
  over low heat. Add the garlic and cook, stirring for about 3 minutes,
  or until the aroma is released. Add the flaked cod and stir
  vigorously for about 1 minute, until it is well broken up. Add the
  mashed potato and cream and continue stirring energetically. Stir in
  the lemon juice and the pepper (taste for salt but, since the cod is
  salty to begin with, it will probably not need any more). Work the
  mixture until it a very fluffy consistency. Keep the brandade warm in
  the top of a double boiler, covered, over slightly simmering water
  while you make the blinis. To make the blinis: In a medium saucepan
  full of boiling water, cook the corn for 2 minutes. Drain well and
  dry on paper towels. In a large heavy skillet, melt the butter over
  medium heat. Add the shallot and cook for 4 to 5 minutes, stirring,
  until it is softened and slightly golden. Add the corn, cover and
  cook for about 4 minutes, stirring occasionally, until the corn is
  tender. Add the cream and bring to the boil. Cook until the mixture
  is almost dry, about 5 minutes. Scrape the mixture into a blender and
  puree until very smooth, scraping down the sides of the container as
  necessary. Press the mixture through a fine sieve into a bowl,
  pressing hard on the solids to extract all the flavor and juices.
  Discard the solids. In the clean blender, combine the egg, egg yolk,
  salt, white pepper, and flour. Blend until smooth, add the milk and
  the corn puree and blend again. Transfer the batter to a large
  measuring cup and stir in the parsley. In a large castiron skillet,
  heat 1 teaspoon of the vegetable oil over medium heat until very hot.
  Make the blini by pouring about 2 tablespoons of batter into the pan
  for each one, and cook for about 1 minute on each side (they should
  each be 4 inches in diameter; you will probably only be able to fit 2
  in the pan each time). Transfer the blini to a plate in a warm oven
  as they are done and continue making blini, adding a teaspoon of oil
  to the pan for each batch, until you have used all the batter. Place
  one or two blini on each of 6 warm plates and place a large dollop of
  brandade on one side of each. Fold over the other side to cover.
  Drizzle the crepes with some of the crema and serve immediately.
  Yield: 6 servings