Brandade on Poppy Seed Crackers |
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Prep Time: 90 Minutes Cook Time: 1440 Minutes |
Ready In: 1530 Minutes Servings: 60 |
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Ingredients:
1/4 pound choice-grade skinless boneless salt cod |
1 large russet (baking) potato |
1/2 cup heavy cream |
3 large garlic cloves, thinly sliced |
1 bay leaf (not california) |
1 fresh thyme sprig |
1 whole clove |
2 tablespoons extra-virgin olive oil |
poppy seed crackers |
garnish: celery leaves |
Directions:
1. Rinse cod well to remove external salt. Cover with cold water by 2 inches in a bowl and soak, chilled, changing water 3 times, about 24 hours.
2. Peel potato and cut into 1-inch pieces. Put in a 2-quart saucepan with salted water to cover by 1 inch. Bring to a boil and simmer potato until very tender, about 15 minutes. (Do not drain until ready to whip.)
3. While potato is cooking, bring cream to a simmer with garlic, bay leaf, thyme, and clove in a very small heavy saucepan, then simmer gently, partially covered, until garlic is tender, about 15 minutes. Discard bay leaf, thyme, and clove and purée garlic with cream in a blender until smooth.
4. Meanwhile, drain cod and transfer to another 2-quart saucepan with water to cover. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
5. Drain cod and potatoes in a colander and, while still warm, combine in a large bowl with cream mixture. Beat with an electric mixer at low speed until combined well. Add oil in a slow stream, beating, and season with salt and white pepper. Top crackers with warm brandade just before serving.
6. Cooks' note: Brandade keeps, covered and chilled, 1 week. Before serving, reheat brandade, covered, in a 350°F oven, stirring once or twice, until heated through, about 20 minutes.
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