Buvette's Brandade De Morue
  • ¼ lb salt cod, skin removed
  • ½ cup milk
  • 1 cup heavy cream
  • 3 garlic cloves, peeled
  • 1 large Idaho potato, peeled and chopped
  • ½ cup olive oil
  • Salt
  • Toasted bread or crackers for serving
  1. Soak the salt cod in a bowl of water in the refrigerator for three days, changing water several times. Drain and dry the fish and cut into small pieces.
  2. Combine the milk, cream, garlic and potato in a pot and simmer over medium heat until the potato is tender, about 15 minutes. Add the fish and continue cooking until it too is tender, about 15 minutes more.
  3. Remove and reserve liquid, up to a cup. (You may not have much liquid, so simply remove the excess with a spoon and set it aside). Stir the potato, garlic, and fish with a spoon, adding the olive oil in a thin stream, until the mixture is almost smooth. If mixture seems too thick, add back some of the cooking liquid as needed. (If you are having difficulty breaking up the pieces of fish, use an immersion blender to complete this step.)
  4. Serve warm with toasted bread or crackers; a dish of capers alongside are a wonderful twist.
The cookbook says the recipe serves four, which is probably true if you're serving it small-plate style. If you're putting it out with a table of party food, it serves a lot more.
Recipe by Sprung At Last at http://www.sprungatlast.com/2015/01/buvettes-brandade-de-morue/