You can find salt cod at many specialty grocers. Call ahead. Serves 8.
Ingredients
1 box salt cod (about 12 ounces)
4 cloves garlic, peeled and thinly sliced
2-3 cups heavy cream
6 medium Yukon Gold potatoes, peeled and diced
1/3 cup olive oil
4 tablespoons grated parmesan cheese
Salt and pepper
Coarsely chopped breadcrumbs
Toasted ciabatta
Directions
The day before, soak the salt cod refrigerated in several changes of water, for at least 24 hours.
Drain the salt cod and place it in a small pot sprinkled with the garlic and covered with most of the cream. Bring to a boil, and simmer about 10 minutes.
Meanwhile, place the potatoes in a pot covered with water. Add a pinch of salt (the potatoes should be lightly salted), bring to a boil and cook until tender. Drain and keep warm.
Taste the cream the salt cod was boiled in. If the cream is intensely salty, discard it. If the cream is not too salty, place it in a food processor along with the cooked salt cod, and process it until fairly smooth, about 2 minutes. (If the cream is too salty, use fresh cream for this step.)
Mash the potatoes in a food mill or ricer or with a fork. In a large mixing bowl, work the salt cod mixture into the mashed potatoes (the potatoes and the cod mixture should still be warm). Fold in the olive oil, parmesan, pepper and more salt, if necessary. (The recipe can be prepared up to a day in advance at this point.)
Preheat oven to 400 degrees. Place the brandade in individual ovenproof dishes or in one large ovenproof dish, sprinkle with the breadcrumbs and bake until hot, about 20 minutes. Serve with toasted ciabatta and a salad.
