Brandade de Morue (Salt Cod Gratin)

A rich whipped puree of desalted cod, potato, garlic and olive oil, baked until golden.

Ingredients

• 1 lb (450 g) salt cod
• 2 large potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1 cup whole milk
• 1/2 cup olive oil
• 1/4 cup heavy cream
• Freshly ground black pepper and nutmeg
• Toasted baguette slices, for serving

Directions

1. Soak the salt cod in cold water in the refrigerator for 24 hours, changing the water three or four times to remove most of the salt.
2. Drain the cod, place in a pot, cover with fresh water, bring to a bare simmer, and poach gently until it flakes, about 10 minutes. Drain, then flake the fish, removing any skin and bones.
3. Boil the potatoes until tender, then drain and mash.
4. Warm the milk and olive oil together with the garlic. Combine the flaked cod and mashed potato in a bowl and beat in the warm milk-and-oil mixture a little at a time until light and fluffy.
5. Beat in the cream and season with pepper and a little nutmeg (it likely needs no salt).
6. Spread in a gratin dish and bake at 400 F until golden and bubbling, about 15 minutes. Serve hot with toasted baguette.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; a humble southern French specialty he championed.