| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Dried salt cod, cut large |
| pieces | ||
| 2 | c | Milk |
| 2 | Heads garlic, halved | |
| crosswise | ||
| 2 | Bouquet garni, see * Note | |
| 1 | lb | Yukon gold potatoes, peeled |
| quartered | ||
| 1/2 | c | Olive oil |
| 1/2 | c | Warmed heavy cream, plus |
| 2 | T | Warmed heavy cream |
| Toasted croutons | ||
| === GARLIC CONFIT === | ||
| 1 | Garlic head, peeled and | |
| Separated into cloves | ||
| 1/2 | c | Olive oil |
INSTRUCTIONS
Note: Made the bouquet garni with 2 bay leaves, 1 sprig rosemary, and 6 sprigs thyme and tied with kitchen string. 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: Place garlic and oil in a small saucepan over low heat, and cook slowly until soft and golden brown, 45 to 50 minutes. (Makes about 1/2 cup) This recipe makes 4 to 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 555 Calories (kcal); 58g Total Fat; (92% calories from fat); 4g Protein; 6g Carbohydrate; 17mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Riad Nasr, Chef; Balthazar, 80 Spring Street, NY Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 956
Calories From Fat: 523
Total Fat: 59.1g
Cholesterol: 182.1mg
Sodium: 8036.9mg
Potassium: 1834.8mg
Carbohydrates: 28g
Fiber: <1g
Sugar: 18.9g
Protein: 75.4g