Brandade Smoked Black Cod

Name: Brandade Smoked Black Cod
Ingredients: 8 ounces smoked black cod; Milk; 11 ounces peeled baking potatoes, like russets; 1 1/2 tablespoons chopped garlic; 1/2 cup heavy cream; 3 tablespoons extra-virgin olive oil; Hot pepper sauce, sea salt, and white pepper; Lightly Puckled Cucumber and Caviar; 1 Japanese cucumber (long English will do); Pinch sea salt; Splash white wine vinegar; Pinch sugar; Caviar, for garnish; Dill sprigs, for garnish

14 ingredients

15 steps

Ingredients

8 ounces smoked black cod
Milk
11 ounces peeled baking potatoes, like russets
1 1/2 tablespoons chopped garlic
1/2 cup heavy cream
3 tablespoons extra-virgin olive oil
Hot pepper sauce, sea salt, and white pepper
Lightly Puckled Cucumber and Caviar
1 Japanese cucumber (long English will do)
Pinch sea salt
Splash white wine vinegar
Pinch sugar
Caviar, for garnish
Dill sprigs, for garnish

Directions

1

Soak the cod in the milk for 24 hours to remove excess salt.
2

Poach cod in fresh milk for 6 minutes.
3

Cook potatoes until tender in salted water, drain and cool.
4

In a small saucepan cook garlic and cream over medium heat until tender 8 to 10 minutes and cool.
5

In a food processor pulse the 1/4 of the garlic, potato and cod at a time.
6

Remove the mixture and repeat.
7

Fold the olive oil in by hand.
8

Adjust the seasoning.
9

Brandade should be light and fluffy.
10

Slice the cucumber as thin as possible but retaining a full green ring.
11

Sprinkle with salt and let stand an hour.
12

Drain the cucumbers and season with vinegar and sugar.
13

In a few minutes, once the sugar dissolves, the cucumbers are ready to serve.
14

Serve a heaping spoonful of Smoked Cod Brandade with your favorite melba or toast point.
15

Garnish with pickled cucumbers, caviar and a sprig of dill.