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For the Salt Cod:
3/4 lbs fresh Atlantic cod
3/4 - 1 cup kosher salt
3 fresh bay leaves
For the Brandade:
1/2 lb. red potatoes
1 1/2 cup milk
2 cloves garlic (finely minced)
2 Tbs. white wine vinegar
1/4 cup virgin olive oil
Salt and pepper
Italian parsley, a handful of roughly chopped
1 tsp. thyme, finely chopped
Two days prior to making the brandade, it is necessary to cure the cod. Take the well cleaned and skinned filet of cod and season it very heavily on both sides with the kosher salt, coarsely ground black pepper, and the bay leaves. Place the cod on a strainer within a pan and put a weight of approximately the same size as the cod, on top of the filet. Cover the fish and refrigerate for at least 24 hours, but not more than 96 hours. (If the cod is cured longer, it is important to drain the pan of the liquid that will be drawn from the weighted cod.) The cod takes on a gelatinous quality after it is salted for 24 hours, and begins to become translucent and quite firm. When the cod is cured and ready for making the brandade, simply wipe the salt, pepper and bay off the filet with a damp cloth.
For the brandade, cook the freshly cured cod in a simmering mixture of 1 cup milk and water. There should be enough liquid to cover the cod while it is simmering. It is important to make sure the cod does not stick to the bottom of the pan while it is simmering. This should cook for 10 to 20 minutes, or until the cod is cooked through. The cod will be a dense white color, and seem to be quite flaky when cooked.
Place the cod into a strainer and allow it to cool and also to drain off the excess liquid. Once it cools it is easy to shred into pieces, while making sure to remove any hidden bones.
While waiting for the cod to cool in the strainer, peel and boil the potatoes until they are soft. Once the potatoes are cooked and still warm, run them through a food mill using the coarse grind. Once the potatoes are pureed and the cod is cooked the next step for the brandade is to flake the cod into the potato mixture and set aside.
Heat the 1/2 cup of milk until it is warm to the touch. Slowly add the warm milk to the cod mixture using a fork to work it in to the mass. Add half of the garlic, and half of the olive oil to the mixture. It is important to add the oil and the garlic in increments for two reasons. The first is that the amount of liquid that the cod and potatoes can absorb varies from batch to batch depending on the cod and the potatoes which are being used. And the flavor of the garlic vaires from type of garlic to the age of the garlic being used. The older garlic can be stronger and sharper than others. It is also important to remember that the flavor of the garlic will intensify as it sits in the brandade, so it is best not to have the flavor of the garlic be too strong when first seasoning. The texture of the brandade should be that of a course mashed potato with texture from the cod.
Mix in the vinegar and if possible, more of the olive oil. Season with salt and pepper, and allow the brandade to rest for half an hour before making seasoning final adjustments with the remainder of the garlic and more salt and pepper.
The brandade can be served on croutons, reheated or served room temperature, or served by itself browned as a gratin.
Serves 6.
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