Brandade of Cod With Langoustines and Gazpacho Sauce

• 5 tablespoons unsalted butter
• 1/2 medium onion, finely diced
• 1 leek, white part only, cleaned and finely diced
• 12 ounces cod or scrod fillets, skinned, boned and cut into 1/2-inch dice
• 2 cups plus 2 tablespoons double or heavy cream
• 1/2 package unflavored gelatin
• 1 1/2 teaspoons salt, plus more to taste
• 4 cups ripe cherry tomatoes
• 4 tablespoons extra-virgin olive oil
• 3 cups fish stock
• 36 langoustines (or medium shrimps)
• 3 ounces baby spring greens, washed and dried
• Freshly ground black pepper to taste
• 1 teaspoon lemon juice

1. Melt 1 tablespoon of the butter in a large pan.
2. Add the onion and leek and cook, covered, until soft but not browned.
3. Add the cod and cook for 30 seconds.
4. Add 1 cup of the cream, bring to a boil and remove from heat.
5. Soften the gelatin in 2 tablespoons of tepid water.
6. Add 2 tablespoons of the cream mixture, stirring constantly.
7. Add the gelatin mixture to the cream mixture and stir until smooth.
8. Puree in a blender with 1/2 teaspoon of salt, then pass through a chinois or fine-mesh sieve into a metal bowl set on ice.
9. Refrigerate to set lightly.
10. Whip 1 cup of cream until it forms soft peaks.
11. Fold the cod mixture into the whipped cream to make a mousse.
12. If the mixture becomes loose in the process, briefly whisk to restore texture.
13. Refrigerate to set, about 2 hours.
14. Puree the tomatoes in a food processor or blender, then push them through a fine-mesh sieve.
15. In a pan over low heat, simmer them for 20 minutes, until reduced by half.
16. Add the remaining 2 tablespoons of cream as well as the remaining 4 tablespoons of butter, diced, and 2 tablespoons of the olive oil.
17. Season to taste and set aside.
18. Bring the fish stock to a boil in a large pan.
19. Immerse the langoustines in the stock for about 1 minute, turn and cook for another 30 seconds.
20. Remove them with a slotted spoon.
21. Reserve the stock for another purpose.
22. Toss the greens with the remaining 2 tablespoons of oil and sprinkle with salt, pepper and lemon juice.
23. To serve, place a small mound of the greens on each of 6 plates.
24. Form the brandade into neat "footballs" about 1 inches long, using the bowls of 2 teaspoons as a mold.
25. Place 6 of these and 6 langoustines on each plate.
26. Spoon the sauce around them.

unsalted butter, onion, only, scrod, heavy cream, unflavored gelatin, salt, ripe cherry tomatoes, extravirgin olive oil, fish stock, langoustines, spring greens, freshly ground black pepper, lemon juice

Taken from cooking.nytimes.com/recipes/8710 (may not work)