Salt Cod Dip
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
43
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Whole Milk1 cup
Heavy Cream2 medium
Russet Potatoes (peeled and halved)4 cloves
Garlic (thinly sliced)2 small
Thyme (sprigs)1 tbsp
Lemon Juice (fresh)1
CrackerDirections:
1
Soak the cod in cold water in the refrigerator for 24 hours, changing the water 4 times
2
Drain the cod
3
Put in a saucepan, cover with water and bring to a bare simmer; drain, then repeat with fresh water
4
Drain again, then add the milk and cream to the pan
5
Bring to a simmer over medium-low heat and cook until the fish is flaky, about 15 minutes
6
Reserve 1/2 cup of the milk mixture, then drain and coarsely flake the fish
7
Put the potatoes in a saucepan and cover with cold water
8
Bring to a simmer over medium heat and cook until tender, about 20 minutes; drain
9
Let cool slightly, then press through a ricer or a food mill
10
Meanwhile, combine the olive oil, garlic, thyme and cloves in a small saucepan; cook over low heat, 5 minutes
11
Strain the flavored oil and set aside
12
Put the cod, half of the flavored oil, the reserved milk mixture, the lemon juice and 1/2 cup hot water in a food processor; pulse until smooth
13
Add the potatoes and the remaining flavored oil and pulse to combine; season with pepper
14
Transfer to a bowl and drizzle with olive oil
15
Serve warm with crackers
16
Photograph by Con Poulos