INGREDIENTS

INSTRUCTIONS

In large bowl, soak cod covered with water for at least 24 hours,
changing water every 2 to 3 hours. 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.  Place
potatoes in medium saucepan, and cover with salted water. Cook
potatoes at a simmer until fork tender, 15 to 20 minutes, and drain.
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. 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. 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,
pured potatoes, olive oil, garlic, milk, and cream. The dish's  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. Balthazar's 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 cod's
appearance  will resemble that of fresh fish.  Recipe by: Martha
Stewart (Balthazar's chef Riad Nasr)  Posted to recipelu-digest by
"Valerie Whittle" <catspaw@inetnow.net>  on Feb 24, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 3824
Calories From Fat: 2092
Total Fat: 236.5g
Cholesterol: 728.5mg
Sodium: 32147.7mg
Potassium: 7339.3mg
Carbohydrates: 111.8g
Fiber: <1g
Sugar: 75.7g
Protein: 301.6g