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Brandade De Morue With Riad

January 27, 2023

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.

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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