Recipe courtesy of Alice Waters
and
Kelsie Kerr
Brandade with Fresh Salted Cod
- Level: Intermediate
- Yield: 12 servings, as an appetizer
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 122
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 18
- Sodium
- 276
- Total: 52 min
- Prep: 10 min
- Inactive: 2 min
- Cook: 40 min
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
- Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
- 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.
- 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.
- 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.
- 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