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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
2 small red onions |
1 clove garlic |
1 tablespoon olive oil |
2 teaspoons cumin seeds |
2 teaspoons minced fresh rosemary |
3 tablespoons red vinegar |
salt and freshly ground black pepper |
1 pound salt cod, cut into 1-inch pieces |
1 pound potatoes, cut into 1-inch cubes |
4 cups milk |
4 cloves garlic |
1/4 cup heavy cream |
2 tablespoons olive oil |
1 tablespoon extra-virgin olive oil |
chopped fresh parsley |
flax seed toast points (or other sourdough or sturdy bread) |
Directions:
1. For the escabeche: Slice the onions in thin half-moons and set aside. Brown the garlic in the oil in a skillet over high heat. Then add the cumin seeds to scent the oil. Add the onions and rosemary and saute at a high heat. When the onions are sauteed, but before they turn soft, add the red vinegar and remove from the heat. Season with salt and pepper.
2. For the brandade: Add the salt cod to a pot, cover generously with cold water and bring to a boil. Drain the water, and then add the potatoes, milk and garlic. Bring to a boil and cook until the potatoes are soft. Drain the liquid and discard.
3. Add the salt cod-potato mixture to the bowl of a stand mixer fitted with a whisk attachment. Slowly add the heavy cream and olive oil. Whisk until the ingredients are evenly disbursed, about 3 minutes.
4. Preheat the broiler. Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes. Remove from the oven and place the escabeche on top. Drizzle with the olive oil and chopped parsley and serve with toast points.
5. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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