Recipe courtesy of Alice Waters and Kelsie Kerr

Brandade with Fresh Salted Cod

  • Level: Intermediate
  • Total: 52 min
  • Prep: 10 min
  • Inactive: 2 min
  • Cook: 40 min
  • Yield: 12 servings, as an appetizer
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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

  1. Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Brandade with Escabeche