Ingredients
- 3/4 pound fresh cod
- Kosher salt
- 1 bay leaf
- 1/2 teaspoons peppercorns
- 1 sprig thyme
- Pinch cayenne pepper
- 1/2 onion
- 5 cloves garlic
- 3 cups milk
- 1/4 pound baking potatoes, like russets
- 1/4 pound waxy potatoes, like Yukon Golds
- 1/4 cup extra virgin olive oil
- 2 stalks green garlic or 2 cloves garlic
Directions
Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil. Add the cod and poach until tender, around 5 to 7 minutes.
Gently remove the cod with a slotted spoon. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod.
Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree.
For an even more full flavored brandade, pass the onion, garlic, and aromatics through a food mill and stir some of this puree in as well. Taste and adjust the seasoning as needed
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By khakifolsom_130...
East Glacier, 66
on August 03, 2010
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I made this brandade with freshly-caught rainbow trout and it was very tasty. I treated the trout the same way with milk. Served it in scoops on a bed of lettuce. It has a milder flavor than cod, of course, so you might want to jazz it up with extra cayenne or a few drips of your favorite pepper sauce.
By jajlchristie_12...
Carmichael, 43
on March 24, 2010
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I just finished making this fish dip. The taste and ingredients are a cross between the Greek garlic spread, scordalia ,and the fish roe dip, taramasalata. I used dried salt cod that I had soaked in water for two days in the refrig. It worked out fine. The taste is nice ,you have to like fish. The recipe didn't explain what to do with the third of potatoes removed. I added some of them back to mellow the fish flavor. This is a good recipe for Lent.
By corksniffer_5257030
Chicago, IL
on April 26, 2006
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1 It was hard to guess how much kosher salt to use so I may have sprinkled too liberally
2 I think perhaps the cod, once cured, should be soaked in water to purge some of the salt out (as you would with dried salt cod
3 using the poaching water will cause it to be too salty
4 My 11 year old loved it and ate a huge sandwhich on crusty bread. Tha's cool.
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