Brandade with Escabeche

Directions

1. 1
   For the escabeche: Slice the onions in thin half-moons and set aside.
2. 2
   Brown the garlic in the oil in a skillet over high heat.
3. 3
   Then add the cumin seeds to scent the oil.
4. 4
   Add the onions and rosemary and saute at a high heat.
5. 5
   When the onions are sauteed, but before they turn soft, add the red vinegar and remove from the heat.
6. 6
   Season with salt and pepper.
7. 7
   For the brandade: Add the salt cod to a pot, cover generously with cold water and bring to a boil.
8. 8
   Drain the water, and then add the potatoes, milk and garlic.
9. 9
   Bring to a boil and cook until the potatoes are soft.
10. 10
    Drain the liquid and discard.
11. 11
    Add the salt cod-potato mixture to the bowl of a stand mixer fitted with a whisk attachment.
12. 12
    Slowly add the heavy cream and olive oil.
13. 13
    Whisk until the ingredients are evenly disbursed, about 3 minutes.
14. 14
    Preheat the broiler.
15. 15
    Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes.
16. 16
    Remove from the oven and place the escabeche on top.
17. 17
    Drizzle with the olive oil and chopped parsley and serve with toast points.