2 pounds dried salt cod
4 cups milk
14 cloves of garlic
1 bunch thyme
1 bunch rosemary
6 bay leaves
2 pounds potatoes, peeled and quartered
1 tablespoon black peppercorns
1 cup olive oil
1 cup heavy cream, warm
Method:
In a medium saucepan, place cod with 5 cloves of garlic, half the thyme, rosemary, bay leaves, peppercorns, milk, and 2 cups of water. Over low heat, bring to simmer. Cook until fish is flaky, about 10 minutes.
Discard herbs and peppercorns. Save the garlic.
Meanwhile, place potatoes in medium saucepan and cover with salted water. Cook potatoes until fork tender, 15 to 20 minutes, and drain.
In small saucepan, place oil with remaining garlic, peppercorns, and herbs. Over low heat, warm the oil, about 10 minutes. Discard the herbs and peppercorns.
Put potatoes through a food mill while still warm. In the bowl of an electric mixer fitted with a paddle attachment, combine potatoes, garlic, and cod. Mix at low speed until just incorporated. Slowly add the infused oil. Then add 1 cup cream.
Do not over mix, or the potatoes will become gluey.
Garlic Confit:
Place garlic and cream in a small saucepan over low heat and cook slowly until soft and golden brown, 45 to 50 minutes. Season with salt and white pepper.
Toasted Croutons:
1 head garlic, peeled, and sectioned
1/2 cup olive oil
Notes:
Brandade de morue is a renowned Provençal dish of pounded salt cod, pureed potatoes, olive oil, garlic, milk, and cream. The dish’s name is derived from the French Provençal verb brandar, meaning to stir, and morue, French for cod.
