Brandade! (Salt Cod + Potato dip)

Imagine the open sea, the crash of the waves, a trusty old fishing vessel and a seasoned fisherman bringing in the catch of the day – that salty, glorious cod. Well, now take that vision and slap it into your kitchen because today we're diving headfirst into the world of salt cod brandade, a humble yet mighty dish that’s got more history than a library’s dusty archives. The main star here, salt cod, is like the leathered, storied face of an ancient mariner - deceptively simple, yet bursting with tales if you give it a minute. And by a minute, I mean a good few hours of soaking and changing water to tease out that tantalizing flavor hidden beneath layers of salt. It’s not just a task, it’s a labor of love, a testament to patience – a virtue our Insta-gratification generation could use more of, right?

Now, don't get fooled by the simplicity of salt cod brandade's components. A mingling of potato, garlic, olive oil and, of course, the desalinated cod, this dish throws an uppercut of taste that will make your taste buds see stars. And talk about a cultural darling, hailing from the wind-swept shores of Provence, France, then swimming across borders, conquering tables in Spain and Italy. It’s not just a recipe, it's a culinary history lesson garnished with garlic. So, come on, we’re all a little nerdy on the inside, aren't we?

And let's get down to why this stuff rocks your palate's world. When you’re biting into a spoonful of salt cod brandade, you're experiencing a textural ballet, a concerto of flavors that sing loud and clear, yet blend into a harmonious symphony. It’s salty, it’s creamy, and when it’s broiled to golden perfection on a piece of crusty bread, it’s a masterpiece of the senses. Plus, it's pretty damn popular, popping up in classy joints and homely kitchens alike. Whether you're a fan of a Michelin star restaurant or a home-cooked meal, salt cod brandade delivers the goods. So, let's dig in, my friends. Let's honor tradition, let's pay homage to the sea and savor the delicious journey that is salt cod brandade.🤘🏼 Adam

Yield: 4-6

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Brandade! (Salt Cod Casserole)

Ingredients

• 1 pound Salt Cod
• 1 cup Whole Milk
• 1/2 cup Heavy Cream
• 5 sprigs Fresh Thyme
• 2 Bay Leaves
• 1/2 tsp Black Peppercorns
• 1 pounds Yukon Gold Potatoes
• Zest of a lemon
• Juice of half a Lemon
• 8 Garlic cloves, crushed
• 1/4 cup Olive Oil

Instructions

1. Soak cod for 24-48 hours, changing water ever few hours.
2. Poach cod in milk, cream and aromatics. (Bay, thyme, black peppercorn) until flakey 10-15 mins over medium. Reserve fish and strain then reserve cooking liquid and set aside.
3. Boil potatoes and garlic until tender. Don’t add salt. Remove from water and mash lightly.
4. Add fish and reserved cooking liquid to food processor. Puree until smooth then add potatoes and purée until smooth again. Emulsify in olive oil, transfer to baking dish and make ripples in top then top with dash of cream.
5. Bake at 450F for 20 mins, or until browned then finish under the broiler.
6. Serve hot with crusty bread.

Adam's Notes

• Go easy on the seasoning, if you’re adding any at all. Salt cod is salty, even when it’s rinsed and prepped. Taste the brandade first before adding more seasoning.
• KEEP THAT SIMMERING LIQUID! You’re going to need it to creamify the potatoes into the fish during the initial mixing before the food processor.