- 16 ounces of salt cod filet
- 10 ounces of Yukon Gold potatoes
- 2 cups milk
- 1 cup water
- 1 bay leaf
- 8 cloves garlic, peeled and crushed
- 5 cloves of garlic, pounded into a puree with mortar and pestle
- 3 tbsp extra virgin olive oil
- 3 tbsp heavy whipping cream
- ½ tsp kosher salt
- 1 tbsp fine breadcrumbs
Soak the salt cod filet overnight in cold water, changing water 4 times.
Peel and roughly chop the potatoes into 1 1/2" pieces.
Preheat the oven to 425°F.
Warm the potatoes, milk, water, bay leaf, and half the garlic over medium-low heat in a heavy bottomed saucepan. Simmer for 5 minutes.
Meanwhile, rinse the cod and cut into 2" squares. Add the fish and cook over medium low heat until the fish is tender but still intact, and the potatoes are fully cooked, about 15 minutes.
Remove the potatoes and cod with a slotted spoon and place in a small bowl to cool. Discard the liquid.
Puree the remaining garlic, olive oil, cream, and salt.
In a mixer with a paddle attachment, combine the fish-potato mixture with the pureed garlic. Whip on low until smooth, about 5 minutes. Add additional salt to taste.
Transfer to a shallow gratin or baking dish. Drizzle the top with olive oil, top with breadcrumbs, and bake until golden and thoroughly hot, about 15 minutes.
Serve with crostini.
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