| Level: | Intermediate |
| Total: | 13 hr 30 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound Yukon Gold potatoes, halved and sliced 3/4-inch thick
- Canola oil
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 8 slices sourdough bread
- Extra-virgin olive oil
- 1 pound salt cod, skinless, soaked overnight in water, cut into 1/2-inch dice
- 4 cloves Roasted Garlic, recipe follows
- 4 sprigs fresh thyme, tied into a bundle with butcher’s twine
- 3/4 cup heavy cream
- Pinch white pepper
- 1 lemon, zested and juiced
- 1 lemon, zested and juiced
- 1 tablespoon flat-leaf parsley, finely chopped
- 1 head garlic
- Extra-virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F and preheat a grill to high.
- Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Roast until tender and slightly browned, 20 minutes. Transfer the potatoes to a medium bowl and mash until smooth. Cover and set aside.
- Meanwhile, brush the sourdough slices on both sides with olive oil. Grill until toasted and slightly charred on both sides, about 2 minutes per side. Remove the bread from the grill and halve diagonally. Set side.
- Set a medium, high-sided saute pan over medium-high heat. Add 2 tablespoons olive oil and the salt cod and saute for 30 seconds. Add the roasted garlic, thyme and heavy cream, and sprinkle with white pepper. Bring to a boil, then immediately lower to a simmer. Cook until the cod has softened and is cooked through, 15 to 18 minutes. Remove the thyme bundle and flake the cod with a fork until shredded. Add the mashed potatoes, lemon juice, and zest, and cream together to make a spread.
- Drizzle the brandade with olive oil and garnish with parsley. Serve with the grilled sourdough.
- Preheat the oven to 425 degrees F.
- Slice the top off of the head of garlic, just enough to expose the cloves. Set the garlic on a piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch and roast for 35 to 45 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1057 |
| Total Fat | 34 g |
| Saturated Fat | 10 g |
| Carbohydrates | 118 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 71 g |
| Cholesterol | 156 mg |
| Sodium | 6447 mg |
Reviews
This recipe is simple, easy, and absolutely delicious. My daughter and I made it our meal with some fresh greens with garlic, and will definitely have it again.