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Name: Brandade De Morue (Potato and Cod Appetizer)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Garlic Confit; for garnish; 2 Heads garlic; halved; 1 lb Potatoes - Yukon Gold;; 1/2 c Heavy cream; warm +2 Tbs.; 1/2 c olive oil; 1 lb Dried salt cod; cut in large; Toasted Croutons; 1 Head garlic; peeled and; 2 Boquet garni*; 1/2 c olive oil; 2 c milk

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INGREDIENTS

Garlic Confit; for garnish
2 Heads garlic; halved
GARLIC CONFIT
1 lb Potatoes - Yukon Gold;
1/2 c Heavy cream; warm +2 Tbs.
1/2 c olive oil
1 lb Dried salt cod; cut in large
Toasted Croutons
1 Head garlic; peeled and
2 Boquet garni*
1/2 c olive oil
2 c milk

Servings

INSTRUCTIONS

1. In large bowl, soak cod covered with water for at least 24 hours, changing water every 2 to 3 hours. 2. To make the bouquet garni, bunch bay leaves, rosemary, and thyme together and tie with kitchen string. In a medium saucepan, place cod with a head of garlic, bouquet garni, milk, and 1 cup water. Over low heat, bring to simmer. Cook until fish is flaky, about 10 minutes. Discard garlic and bouquet garni. 3. Place potatoes in medium saucepan, and cover with salted water. Cook potatoes at a simmer until fork tender, 15 to 20 minutes, and drain. 4. In small saucepan, place oil with remaining garlic and bouquet garni. Over low heat, warm the oil, about 10 minutes. Discard garlic and bouquet garni. 5. Put potatoes through a food mill while still warm. In the bowl of an electric mixer fitted with the paddle attachment, combine potatoes and cod on low speed, until just incorporated. Slowly add the infused oil, then add 1 cup cream. Do not overmix or potatoes will become gluey. 6. Garnish brandade with remaining 2 tablespoons warm cream and garlic confit. Serve with toasted croutons. GARLIC CONFIT Makes about 1/2 cup Place garlic in a small saucepan over low heat, and cook slowly until soft and golden brown, 45 to 50 minutes. NOTES: Brandade de morue is a renowned Provencal dish of pounded salt cod, pur?ed potatoes, olive oil, garlic, milk, and cream. The dishs name is derived from the French Provencal verb brandar, meaning to stir, and morue, French for cod. There are as many versions of brandade de morue as there are chefs--some must have garlic while others might shy from the potatoes. Balthazars chef Riad Nasr shares his recipe for this delicious dish. Salt cod is dried cod fish cured in salt. Frozen before processing, the fish is left whole--complete with skin and bones, which contributes to its intense flavor. Because of the large amount of salt used in the preserving process, salt cod must be soaked for hours, with many changes of water, to remove the salt and rehydrate the fish before cooking. The best-quality dried salt cod should appear ivory, almost yellow-colored, with green flecks. It should be pliable and not board-stiff. Once rehydrated, salt cods appearance will resemble that of fresh fish. Recipe by: Martha Stewart (Balthazars chef Riad Nasr) Posted to recipelu-digest by "Valerie Whittle" on Feb 24, 1998

NOTES

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Brandade De Morue (Potato and Cod Appetizer)

Garlic Confit; for garnish
2 Heads garlic; halved
 GARLIC CONFIT
1 lb Potatoes - Yukon Gold;
1/2 c Heavy cream; warm +2 Tbs.
1/2 c olive oil
1 lb Dried salt cod; cut in large
 Toasted Croutons
1 Head garlic; peeled and
2 Boquet garni*
1/2 c olive oil
2 c milk

1. In large bowl, soak cod covered with water for at least 24 hours,  changing water every 2 to 3 hours.    2. To make the bouquet garni, bunch bay leaves, rosemary, and thyme  together and tie with kitchen string. In a medium saucepan, place cod with  a head of garlic, bouquet garni, milk, and 1 cup water. Over low heat,  bring to simmer. Cook until fish is flaky, about 10 minutes. Discard garlic  and bouquet garni.    3. Place potatoes in medium saucepan, and cover with salted water. Cook  potatoes at a simmer until fork tender, 15 to 20 minutes, and drain.    4. In small saucepan, place oil with remaining garlic and bouquet garni.  Over low heat, warm the oil, about 10 minutes. Discard garlic and bouquet  garni.    5. Put potatoes through a food mill while still warm. In the bowl of an  electric mixer fitted with the paddle attachment, combine potatoes and cod  on low speed, until just incorporated. Slowly add the infused oil, then add  1 cup cream. Do not overmix or potatoes will become gluey.    6. Garnish brandade with remaining 2 tablespoons warm cream and garlic  confit. Serve with toasted croutons.    GARLIC CONFIT Makes about 1/2 cup    Place garlic in a small saucepan over low heat, and cook slowly until soft  and golden brown, 45 to 50 minutes.    NOTES: Brandade de morue is a renowned Provencal dish of pounded salt cod,  pur?ed potatoes, olive oil, garlic, milk, and cream. The dishs name is  derived from the French Provencal verb brandar, meaning to stir, and morue,  French for cod. There are as many versions of brandade de morue as there  are chefs--some must have garlic while others might shy from the potatoes.  Balthazars chef Riad Nasr shares his recipe for this delicious dish.    Salt cod is dried cod fish cured in salt. Frozen before processing, the  fish is left whole--complete with skin and bones, which contributes to its  intense flavor. Because of the large amount of salt used in the preserving  process, salt cod must be soaked for hours, with many changes of water, to  remove the salt and rehydrate the fish before cooking. The best-quality  dried salt cod should appear ivory, almost yellow-colored, with green  flecks. It should be pliable and not board-stiff. Once rehydrated, salt  cods appearance will resemble that of fresh fish.    Recipe by: Martha Stewart (Balthazars chef Riad Nasr)    Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb  24, 1998

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Nutrition

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Serving Size: 1 Serving (1139g)
Recipe Makes: 1 Servings

Calories: 766
Calories from Fat: 541 (71%)

Amt Per Serving		% DV

	Total Fat 60.1g	80 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 41.8g
	Polyunsanturated Fat 6.5g
Cholesterol 9.8mg		3 %
Sodium 442mg		15 %
Potassium 253mg		7 %
Total Carbohydrate 46.9g		14 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 44g
Protein 10.7g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 766

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