Ease of Preparation: Easy
Yield: 4-6 servings
Ingredients:
Sauce Brandade Morue:
- 1 pound (454 g) salt cod, roughly chopped
- 3 cloves garlic
- 3 sprigs thyme
- 1 bay leaf
- ¾ cup (180 ml) olive oil
- 1 ½ cups (350 ml) half and half
- ¼ cup (60 ml) butter, room temperature
- ¼ cup (60 ml) flour, room temperature
Parisienne Potatoes:
- 1 pound (454 g) waxy potatoes, such as red-skinned potatoes, peeled
- Vegetable oil
- 3 tablespoons (45 ml) butter
- Salt and pepper
Method:
For the Sauce Brandade Morue:
Rinse the salt cod under cold running water until all salt on the surface is washed away. Transfer the cod to a large container and cover with fresh cold water. Refrigerate for 24 hours, changing the water several times over the course of the day.
Drain the cod and place in a medium saucepan. Cover with fresh cold water and add the garlic, thyme, and bay leaf. Set the pan over medium-high heat and bring to a simmer. Cook for 10 minutes.
Remove the pan from the heat and allow the cod to rest in the cooking liquid for 20 minutes.
Drain the cod, reserve the garlic cloves, and discard the thyme and bay leaf. Transfer the cod to a cutting board and flake, discarding any bones or membranes.
Transfer the cod and garlic to a blender. Begin blitzing, drizzling in first the olive oil until completely incorporated, then the cream until completely incorporated.
Transfer the mixture back into a clean saucepan set over medium heat and bring to a simmer.
In a small bowl, mix together the butter and flour by hand until completely incorporated. Whisk this mixture into the sauce, bit by bit, until thickened. Keep sauce warm until needed.
For the Parisienne Potatoes:
Preheat the oven to 425 F (220 C)
Using a melon baller, scoop balls out of the potatoes and place in a saucepan filled with heavily salted cold water.
Place the pan over high heat and bring to a boil. Allow the potatoes to boil for 4 minutes. Drain and set aside.
In an oven-safe skillet over medium-low heat, melt the butter.
Add the blanched potatoes to the skillet and gently toss to coat them in the melted butter. Season with salt and pepper and transfer to the oven for until golden-brown, 25-30 minutes, stirring occasionally.
Transfer the hot potatoes to a serving dish, and either nap with the Brandade Morue Sauce or serve it on the side.
