Brandade de Morue au Gratin

Ingredients

• 1 pound salted codfish
• 2 to 3 potatoes (about 1 pound)
• 8 garlic cloves, peeled
• Grated zest (about 1 tablespoon) and juice (about 3 tablespoons) of 1 large lemon
• 1½ cups hot milk
• ½ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne pepper
• ¾ cup extra virgin olive oil
• 2 tablespoons grated
• Parmesan cheese
• 2 baguettes (about & ounces each), cut into ½-inch-thick rounds (about 50 total)

Method

1. Rinse the cod under cold running water and place it in a large bowl or pot containing about 5 quarts cold water. Let soak for about 2 hours.
2. Meanwhile, wash the potatoes, place them in a saucepan, and cover them with cold water. Bring to a boil, reduce the heat, and boil the potatoes gently for about 45 minutes, until tender. Drain and set aside.
3. Preheat the oven to 400°F. Lightly oil an 8-cup gratin dish.
4. Drain the cod and put it in a saucepan with 8 cups fresh cold water. Bring to a light boil and boil for 30 seconds. Drain immediately. Rinse out the pot and return the cod to the pot with 4 cups fresh cold water. Bring to a boil, reduce the heat, and boil gently for about 10 minutes. Remove from the heat, cover, and let the cod steep in the cooking liquid for about 5 minutes. Drain the cod in a colander and transfer it to a plate, removing and discarding any bones or pieces of skin.
5. Peel the potatoes and cut them into 2-inch pieces.
6. Put the cod, garlic, and lemon zest in a food processor and process for about 15 seconds. Add the potatoes and milk and process for about 1 minute, until smooth, stopping to clean the mixture from the sides and push it down into the bottom of the bowl midway through the processing. Add the lemon juice, black pepper, and cayenne, and, with the machine running, add the oil slowly and continue processing until the mixture is very smooth. Taste for seasoning.
7. Transfer the contents of the processor to the prepared gratin dish, spreading it out evenly. Sprinkle the Parmesan cheese on top.
8. Arrange the baguette slices in a single layer on a rimmed baking sheet.
9. Place the gratin dish and the baking sheet in the oven. Ваkе the baguette slices for 10 to 12 minutes, until nicely browned. Bake the brandade for about 15 minutes, until heated through and lightly browned.
10. Mound some of the brandade on each of eight individual plates. Serve with the toasts for dipping or spreading.

NOTE: This recipe makes more than enough for eight people.

Refrigerate what is left, and use it as a cocktail party hors d’oeuvre, spreading it on small rounds of bread and warming them under the broiler until heated through and nicely browned.

Notes

A brandade is a puree of salted codfish, garlic, potato, and olive oil. Salted codfish from Canada or Portugal is available in small wooden boxes at many specialty food shops and some supermarkets. Ordinarily, it is soaked in cold water overnight, but for this recipe I first wash it and then soak it in cold water for only about 2 hours before blanching it, draining it, and, finally, cooking it. Rather than serve the brandade on toast, as is traditional, I toast baguette slices and serve them with this earthy dish.

To make the brandade easier to serve, prepare it ahead and bake it at serving time until hot, bubbly, and brown on top. Then either dip the toasts in the brandade or spread some of the mixture on them.