- 2 small red onions
- 1 clove garlic
- 1 tablespoon olive oil
- 2 teaspoons cumin seeds
- 2 teaspoons minced fresh rosemary
- 3 tablespoons red vinegar
- Salt and freshly ground black pepper
- 1 pound salt cod, cut into 1-inch pieces
- 1 pound potatoes, cut into 1-inch cubes
- 4 cups milk
- 4 cloves garlic
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon extra-virgin olive oil
- Chopped fresh parsley
- Flax seed toast points (or other sourdough or sturdy bread)
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 and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.