Brandade with Grilled Sourdough
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1057
- Total Fat
- 34
- Saturated Fat
- 10
- Carbohydrates
- 118
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 71
- Cholesterol
- 156
- Sodium
- 6447
- Total: 13 hr 30 min (includes soaking time)
- Active: 35 min
Ingredients
1 pound Yukon Gold potatoes, halved and sliced 3/4-inch thick
Canola oil
Kosher salt and freshly ground black pepper
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 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
Directions
- 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.