Salt Cod Brandade

Name: Salt Cod Brandade
Ingredients: 2 Idaho potatoes; 1 pound salt cod, soaked for 24 hours, water changed 3 times; 2 cups milk; 6 cloves garlic, thinly sliced; 2 sprigs fresh thyme; 1 Spanish onion, thinly sliced; 2 tablespoons butter; 2 tablespoons creme fraiche; Kosher salt and freshly cracked black pepper; 2 tablespoons capers; 2 tablespoons chopped fresh dill; 2 tablespoons finely minced fresh parsley; 1 lemon, zest cut into thin strips; Crostini, for serving, optional

14 ingredients

11 steps

Ingredients

2 Idaho potatoes
1 pound salt cod, soaked for 24 hours, water changed 3 times
2 cups milk
6 cloves garlic, thinly sliced
2 sprigs fresh thyme
1 Spanish onion, thinly sliced
2 tablespoons butter
2 tablespoons creme fraiche
Kosher salt and freshly cracked black pepper
2 tablespoons capers
2 tablespoons chopped fresh dill
2 tablespoons finely minced fresh parsley
1 lemon, zest cut into thin strips
Crostini, for serving, optional

Directions

1

Preheat the oven to 375 degrees F.
2

Bake the potatoes until fork-tender, about 45 minutes.
3

Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan.
4

Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes.
5

Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture.
6

Remove the thyme and discard.
7

While the potatoes are still warm, rice them through a food mill.
8

Stir the cod mixture into the riced potatoes.
9

Add the butter, creme fraiche and enough of the reserved milk to make it smooth.
10

Season with salt and pepper.
11

Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired.