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Ingredients
- 1 lb Dry salt cod, cut in large pcs
- 2 c. Lowfat milk
- 2 x Heads garlic, halved crosswise
- 2 x Boquet garni*
- 1 lb Potatoes - Yukon Gold, peeled and quartered
- 1/2 c. Extra virgin olive oil
- 1/2 c. Heavy cream, hot +2 Tbs. Garlic Confit, for garnish Toasted Croutons
- 1 head garlic, peeled and sectioned
- 1/2 c. Extra virgin olive oil
Directions
- 1. In large bowl, soak cod covered with water for at least 24 hrs, changing water every 2 to 3 hrs.
- 2. To make the bouquet garni, bunch bay leaves, rosemary, and thyme together and tie with kitchen string. In a medium saucepan, place cod with a head of garlic, bouquet garni, lowfat milk, and 1 c. water. Over low heat, bring to simmer. Cook till fish is flaky, about 10 min. Throw away garlic and bouquet garni.
- 3. Place potatoes in medium saucepan, and cover with salted water. Cook potatoes at a simmer till fork tender, 15 to 20 min, and drain.
- 4. In small saucepan, place oil with remaining garlic and bouquet garni.
- Over low heat, hot the oil, about 10 min. Throw away garlic and bouquet garni.
- 5. Put potatoes through a food mill while still hot. In the bowl of an electric mixer fitted with the paddle attachment, combine potatoes and cod on low speed, till just incorporated. Slowly add in the infused oil, then add in 1 c. cream. Don't overmix or possibly potatoes will become gluey.
- 6. Garnish brandade with remaining 2 Tbsp. hot cream and garlic confit. Serve with toasted croutons.
- GARLIC CONFIT
- Makes about 1/2 c.
- Place garlic in a small saucepan over low heat, and cook slowly till soft and golden, 45 to 50 min.
- NOTES: Brandade de morue is a renowned Provencal dish of pounded salt cod, pureed potatoes, extra virgin olive oil, garlic, lowfat milk, and cream. The dish's name is derived from the French Provencal verb brandar, meaning to stir, and morue, French for cod. There are as many versions of brandade de morue as there are chefs-some must have garlic while others might shy from the potatoes.
- Balthazar's chef Riad Nasr shares his recipe for this delicious dish.
- Salt cod is dry cod fish cured in salt. Frzn before processing, the fish is left whole-complete with skin and bones, that contributes to its intense flavor. Because of the large amount of salt used in the preserving process, salt cod must be soaked for hrs, with many changes of water, to remove the salt and rehydrate the fish before cooking. The best-quality dry salt cod should appear ivory, almost yellow-colored, with green flecks. It should be pliable and not board-stiff. Once rehydrated, salt cod's appearance will resemble which of fresh fish.
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