Brandade With Fresh Salted Cod
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
45
Sourness
42
mins
Prep time (avg)
6
Difficulty
Ingredients:
1360 g
Cod (fresh)1
Bay Leaf1 tsps
Peppercorns1 sprig
Thyme1 pinch
Cayenne Pepper1
Onion5 cloves
Garlic3 cups
Milk1 cup
Virgin Olive Oil (extra)Directions:
1
Salt the cod very generously with kosher salt
2
Place in a perforated pan or colander and let sit, refrigerated, for 2 days
3
Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil
4
Add the cod and poach until tender, around 5 to 7 minutes
5
Gently remove the cod with a slotted spoon
6
Remove any bones and skin
7
Meanwhile peel and chunk the potatoes
8
Cook in well-seasoned water or better still, use the milk the fish was poached in
9
When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment
10
Pull out 1/3 of the potatoes and add the cod
11
Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid
12
Keep mixing and adding liquid until the desired consistency is reached
13
Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree
14
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
15
Taste and adjust the seasoning as needed