Add Some Life

Brandade on Garlic Toast with Green Olive and Parsley Salad

Brandade is a famous dish of Provence featuring a flavorful purée of salt cod, olive oil, garlic, milk and cream. Salt cod can be purchased at many supermarkets and comes packaged as boneless, skinless fillets.

Serves 6 to 8 as an appetizer

Brandade

• 1 head of garlic
• 2 1/2 tablespoons extra virgin olive oil
• 1/2 pound Idaho potatoes, peeled
• 1/2 pound Yukon gold potatoes, peeled
• 1 pound boned and dried salt cod, soaked according to package directions
• 1 small onion, peeled and quartered
• 2 cups whole milk
• 2 bay leaves
• 2 thyme sprigs
• 2 large eggs
• Kosher salt and freshly ground black pepper

Preheat oven to 350°F.

Place garlic head on a square of foil and coat with 1/2 tablespoon of the oil; wrap securely and place in oven, roasting until the cloves are soft, about 30 minutes. Allow to cool. Remove cloves from their skins and then mash with a fork.

While garlic roasts, prepare potatoes and cod. Place potatoes in a saucepan, cover with water, and boil over medium-high heat until tender, about 20 minutes.

In a separate saucepan, add cod and onion, and barely cover with milk. Add bay leaves and thyme. Place over medium-low heat and simmer until cod flakes easily, about 15 to 20 minutes. Remove cod with a slotted spoon, transferring it to a plate to cool; leave milk at a very low simmer.

Drain potatoes and set aside. Remove and discard onion from milk. Return potatoes to their sauce pan and mash them. Immediately and quickly break eggs into hot potatoes and stir vigorously until fully incorporated. Beat in 2 or 3 tablespoons of the other saucepan’s warm milk until mixture is very thick and smooth. Add 2 tablespoons olive oil for flavor and texture. Add roasted, smashed garlic, salt and pepper to taste.

Shred cooled cod as finely as possible, and add to potato mixture. Adjust milk, oil, garlic and salt and pepper as desired. Add parsley and mix well. Set aside in a warm place until ready to serve.

Garlic Toast

• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1 baguette, cut into 1-inch rounds

Mix 1 tablespoon olive oil with the minced garlic. Lay the sliced bread on a sheet pan and brush lightly with the oil garlic mixture. Season lightly with salt and pepper and bake in the oven for 8 to 10 minutes or until golden brown.

Olive Parsley Salad

• 1/4 cup finely chopped parsley, plus 1 cup parsley leaves, picked and washed
• 1/2 cup pitted green olives such as picholine, cut in half
• 1/2 small red onion, sliced very thin
• 1/2 tablespoon extra virgin olive oil
• Extra virgin olive oil for drizzling

In a mixing bowl, combine the olives, red onion and parsley. Drizzle with olive oil, season lightly with salt and pepper, and mix.

To serve place a scoop of the warm Brandade on a small plate with a spoonful of the olive and parsley salad, one slice of garlic toast, and drizzle the whole plate liberally with olive oil.

Created by Chef Michael Schwartz