Recipe courtesy of John DeCoursy
Episode: Family Matters
Brandade with Escabeche
Total:
55 min
Active:
20 min
Yield:
8 cups
Level:
Easy
Total:
55 min
Active:
20 min
Yield:
8 cups
Level:
Easy

Ingredients

Escabeche:
Brandade:
Garnish:

Directions

For the escabeche: Slice the onions in thin half-moons and set aside. Brown the garlic in the oil in a skillet over high heat. Then add the cumin seeds to scent the oil. Add the onions and rosemary and saute at a high heat. When the onions are sauteed, but before they turn soft, add the red vinegar and remove from the heat. Season with salt and pepper.

For the brandade: Add the salt cod to a pot, cover generously with cold water and bring to a boil. Drain the water, and then add the potatoes, milk and garlic. Bring to a boil and cook until the potatoes are soft. Drain the liquid and discard. 

Add the salt cod-potato mixture to the bowl of a stand mixer fitted with a whisk attachment. Slowly add the heavy cream and olive oil. Whisk until the ingredients are evenly disbursed, about 3 minutes. 

Preheat the broiler. Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes. Remove from the oven and place the escabeche on top. Drizzle with the olive oil and chopped parsley and serve with toast points.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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