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Salt Cod Brandade

Today I want to share how to make a proper salt cod brandade. It's straightforward to prepare, and you can use it to stuff all sorts of things — mushrooms, piquillo peppers, artichoke hearts, or simply spread it on a good slice of toasted bread. Let your imagination run wild! Ingredients 250g salt cod loin, soaked and desalted. 250g potatoes. 225ml milk. 100ml extra virgin olive oil. 1 small garlic clove. salt. Preparation Put the potatoes, skin on, in a pot and cover them with cold salted water. Bring to a boil, then let them cook for about half an hour — give or take, depending on their size. Once they're cooked through, make a puree by mashing them with a fork or running them through a potato ricer. Place the soaked cod in a pot and cover it with cold water. Bring it to a boil, then immediately turn off the heat. Leave it covered for 20 minutes so the fish gently softens. Remove the cod pieces and flake them, picking out any bones and skin as you go. ...

Confit Cod with Green Sauce, Peas and Potatoes



ingredients

for 4 people
  • 4 loins of desalted cod.
  • extra virgin olive oil (enough to cover the cod).
  • 6 garlic cloves.
  • 200gr. peas.
  • potatoes cut into large cubes.
  • 100cc. dry white wine.
  • 2 tablespoons chopped fresh parsley leaves.
  • 1 level tablespoon cornstarch.
  • 200cc. fish stock.
  • salt.

preparation

Place your cod pieces in a small pot and cover them completely with olive oil. Toss in the garlic cloves—no need to peel them, just give them a little smack with the side of your knife to crack them open.
Set the pot over the lowest heat possible. You're not frying here—you want to keep things gentle, around 80 degrees celsius (about 175 fahrenheit). The oil should barely shimmer.
Let it cook like this for 20 minutes, then carefully lift the cod out and keep it somewhere warm while you finish up.
Peel those garlic cloves now. Set aside 4 whole ones for serving, and finely chop the remaining 2.
Peel the potatoes and cut them into chunky cubes. Steam them until they're just tender.
Once steamed, fry them in a pan with a bit of oil until they start turning golden. Season with salt and set aside.
Now for the green sauce: Take a tablespoon of that lovely cod oil and heat it in a pan. When it's warm, add the 2 chopped confit garlic cloves and the parsley. This part goes fast—you just want them to kiss the hot oil. Since the garlic is already cooked through and sweet, and we want to keep that bright parsley green, pull it off the heat almost immediately. Pour in the white wine, let the alcohol cook off for a minute, then take it off the burner.
Transfer everything to a blender along with the fish stock, 2 more tablespoons of the confit oil, and the cornstarch. Blend until smooth, then return it to the pan and add the peas.
Stir regularly so nothing sticks to the bottom. Let it simmer until the peas are tender and the sauce has thickened up nicely.
When you're ready to serve, spoon the green sauce onto each plate, lay a piece of cod on top, and nestle one of those reserved whole garlic cloves alongside. Serve the golden potatoes on the side.


I hope you enjoy it!
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