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Ingredients
Potato mixture
- 163 g potatoes peeled and thinly sliced
12.5 g garlic peeled
½ cup heavy cream
Cod mixture
- 425 g desalted cod drained weight; skin and bones removed
- ¾ cup whole milk plus a little more only if needed to cover in a snug pan
- 1 clove garlic peeled
¼ thyme sprig
¼ bay leaf
Finish
2 tbsp extra-virgin olive oil
1 tsp parsley chopped- 1 pinch Espelette pepper
salt only if needed after tasting
ground black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put the sliced potatoes, 12.5 g garlic and cream in a small heavy saucepan. Cook gently, stirring often, until the potatoes and garlic are completely tender. Strain, reserving the cream separately.
- Put the prepared desalted cod, milk, whole garlic clove, thyme and bay in a snug saucepan. Add a little extra milk only if needed to cover the fish. Poach gently until the fish flakes and its center reaches 145°F.
- Drain the cod. Discard the milk, thyme and bay, and check again for bones. Keep the fish and cooked garlic warm.
- Mash the warm potatoes and their garlic. Work in the cod and poaching garlic, then add the olive oil gradually while mixing. Add only enough reserved cream to bring the mixture together as a thick spread; do not automatically use all of it.
- Fold in the parsley and season with Espelette and black pepper. Taste before adding salt. Serve promptly, or cool in a shallow container and refrigerate within 2 hours. Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F.
Notes
The cod must be desalted before weighing and cooking; dry salted fish is not ready to use directly.
This is the brandade spread component, not a fried fritter batter.
Four starter portions are a home serving suggestion.
