Brandade
Prep Time:
Cook Time:
Servings:
Ingredients
- 2 tablespoon unsalted butter
- 1 cup finely ground panko breadcrumbs
- 1 tablespoon minced flat-leaf parsley
- 1 teaspoon minced thyme
- kosher salt, to taste
- 1 1/2 pound boneless, skinless salt cod
- one 12-ounce russet potato, peeled and diced finely
- 2 cup heavy cream
- 1 fresh bay leaf
- 1 sprig rosemary
- 1 cup caramelized onions
- 16 cloves roasted garlic
- sliced baguette, buttered or brushed with olive oil and toasted, for serving
Directions
- Melt the butter in a large sauté pan over medium heat and add the breadcrumbs. Toast, stirring often, until the breadcrumbs are golden brown and evenly toasted, 10-12 minutes. Stir in the parsley and thyme and season gently with salt. Let cool to room temperature. If necessary, store in an airtight container at room temperature for up to 2 weeks.
- Soak the cod in a covered container in the refrigerator for 24 hours, changing the water at least once. Drain the fish, rinse thoroughly, drain again, and cut into large chunks.
- Place a rack in the middle position in the oven and preheat to 375 degrees.
- In a saucepan, cover the salt cod in water and boil until the chunks of fish are easy to flake into smaller pieces with a fork but remain somewhat firm, about 20 minutes. Drain.
- Meanwhile, in a separate small saucepan, combine the potato, cream, bay leaf, and rosemary. Simmer over low heat until the potatoes are tender and the mixture has reduced in volume by about 1/3, 10-12 minutes. Remove the bay leaf and the rosemary stem (the leaves will have fallen off).
- Drain the potatoes over a bowl to catch the cream. While the potatoes are still warm, combine them in a food processor with the cod, onions, and garlic and purée the mixture, slowly adding the reserved cream, until it is very smooth. Transfer the brandade to a shallow casserole and top with breadcrumbs. Bake the brandade until it is hot all the way through and the top is golden brown, 15-18 minutes. Serve with sliced baguette.