Brandade with Grilled Sourdough

Total Time:
13 hr 25 min
15 min
12 hr
1 hr 10 min

4 to 6 servings

  • 1 pound Yukon Gold potatoes, halved and sliced 3/4-inch thick
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 8 slices sourdough bread
  • Extra-virgin olive oil
  • 1 pound salt cod, skinless, soaked overnight in water, cut into 1/2-inch dice
  • 4 cloves Roasted Garlic, recipe follows
  • 4 sprigs fresh thyme, tied into a bundle with butcher's twine
  • 3/4 cup heavy cream
  • Pinch white pepper
  • 1 lemon, zested and juiced
  • 1 tablespoon flat-leaf parsley, finely chopped
  • Roasted Garlic:
  • 1 head garlic
  • Extra-virgin olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • Preheat the oven to 350 degrees F and preheat a grill to high.

  • Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Roast until tender and slightly browned, 20 minutes. Transfer the potatoes to a medium bowl and mash until smooth. Cover and set aside.

  • Meanwhile, brush the sourdough slices on both sides with olive oil. Grill until toasted and slightly charred on both sides, about 2 minutes per side. Remove the bread from the grill and halve diagonally. Set side.

  • Set a medium, high-sided saute pan over medium-high heat. Add 2 tablespoons olive oil and the salt cod and saute for 30 seconds. Add the roasted garlic, thyme and heavy cream, and sprinkle with white pepper. Bring to a boil, then immediately lower to a simmer. Cook until the cod has softened and is cooked through, 15 to 18 minutes. Remove the thyme bundle and flake the cod with a fork until shredded. Add the mashed potatoes, lemon juice, and zest, and cream together to make a spread.

  • Drizzle the brandade with olive oil and garnish with parsley. Serve with the grilled sourdough.

Roasted Garlic:
  • Preheat the oven to 425 degrees F.

  • Slice the top off of the head of garlic, just enough to expose the cloves. Set the garlic on a piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch and roast for 35 to 45 minutes.

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