Brandade with Escabeche
- 2 teaspoons minced fresh rosemary
- 3 tablespoons red vinegar
- Salt and freshly ground black pepper
- 2 small red onions
- 1 clove garlic
- 1 tablespoon olive oil
- 2 teaspoons cumin seeds
- 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.
Professional Recipe: 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 cannot make any representation as to the results.
Recipe courtesy of John DeCoursy, Sidecar Restaurant