Brandade

Date: 02.24.2010 | Category: Recipes

by FarmPlate

from the FarmPlate Kitchen
Here’s one for slow food fans—the salt cod needs soaking for 1 to 2 days. After that, however, the recipe takes only about 20 minutes to prepare.

A note on salt cod: Most of the cod fisheries in the Atlantic are too fragile to be considered sustainable, but Pacific cod is a different story. The Marine Stewardship Council (MSC) just last month certified two important Alaskan cod fisheries as sustainable. Some of that harvest makes its way to Brazil and southern Europe to be turned into salt cod. Look for the MSC sustainability label whenever you buy salt cod.

1 pound salt cod or smoked haddock
Nonfat and whole milk from your favorite Vermont dairy
2 bay leaves
½ cup olive oil
6 to 10 garlic cloves, peeled and smashed
2 large baking or 4 to 5 medium all-purpose potatoes
1 cup grated Swiss-style cheese, such as Blythedale Farm Green Mountain Gruyère or Thistle Hill Farm Tarentaise
Vermont Common Crackers, Westminster crackers or crostini, to serve

Soak the cod in cold water for 1 to 2 days, changing the water every few hours. Smoked haddock does not need soaking.

Place the piece of fish is a small saucepan. Add the nonfat milk to just cover the fish. Add the bay leaves to the pan then bring the milk to a gentle simmer and cook for 3 minutes. Cover the pan and remove from the heat. Set aside until the fish is cool enough to handle.

In a small saucepan, slowly heat the olive oil and garlic until very hot but not bubbling. Remove from the heat and set aside to infuse.

Peel the potatoes and cook in boiling salted water until soft. Drain and mash, adding just enough whole milk to make the potatoes smooth.

Preheat the oven to 400ºF.

Remove the fish from its poaching liquid. Flake the fish, checking carefully for any bones. Place in a mixing bowl. Add the mashed potatoes and combine well with a fork. Add the garlicky olive oil in a stream, beating the mixture quickly with electric beaters until supple and smooth. Transfer the brandade to a small gratin dish. Sprinkle the top with the grated cheese.

Bake the brandade until heated through and the cheese is melted, about 12 minutes. Serve with plain crackers or crostini.

Serves 8 as an appetizer, 4 as a main course

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