Brandade with Fresh Salted Cod (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
3/4 pound fresh cod |
kosher salt |
1 bay leaf |
1/2 teaspoons peppercorns |
1 sprig thyme |
pinch cayenne pepper |
1/2 onion |
5 cloves garlic |
3 cups milk |
1/4 pound baking potatoes, like russets |
1/4 pound waxy potatoes, like yukon golds |
1/4 cup extra virgin olive oil |
2 stalks green garlic or 2 cloves garlic |
Directions:
1. Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
2. Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil. Add the cod and poach until tender, around 5 to 7 minutes.
3. Gently remove the cod with a slotted spoon. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod.
4. Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree.
5. 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. Taste and adjust the seasoning as needed
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