Brandade On Garlic Toasts

THIS IS MY THE CLASSIC brandade. Instead of salted cod, which calls for lengthy soaking, l gently poach fresh cod in olive oil to achieve a tender and succulent result.

For a delicious starter, serve the brandade and garlic toasts with a lightly dressed mixed salad and chilled crisp, dry white wine.

Serves 6-8

INGREDİENTS

• 300g cod fillet, skinned
• 150ml olive
• ½ tsp rock salt
• 2 thyme sprigs
• 350g  potatoes, such as maris piper
• 150ml  double cream
• 150ml whole milk
• 2 garlic cloves, peeled and sliced
• sea salt and black pepper
• 2 basil springs, leaves shredded

GARLİC TOASTS

• 4-6 small baguettes (or 1-2 large ones)
• 1 large garlic clove, peeled an halved
• extra virgin olive oil, to drizzle

PREPARATION

Check the fish for small bones, removing any with kitchen tweezers.
Place the cod, olive oil, rock salt and a thyme sprig in a small saucepan.
Place the pan over the lowest possible heat and cook very gently for 8-10 minutes until the fish begins to flake easily.
Leave to cool, then drain well, saving the oil. Flake into large piece.

Peel the potatoes and cut into 2cm cubes. Place in a saucepan with the cream, milk, garlic, remaining thyme sprig and some seasosing.
Simmer for 10-12 minutes until soft.
Drain, discarding the thyme, then mash lightly. Mix with the flaked cod, adding some of the reserved oil, and season with salt and pepper to taste. Allow to cool, then stir in the shredded basil. The brandade is best served at room temperature.
When just about ready to serve, preheat the grill to high. Thinly slice the baguettes on the diagonal (or halve small ones, if you prefer) and lay them on a baking sheet. Grill for about 1 minute (rounded sides up if halve) until lightly golden, then turn them over and rub the non-toasted sides with the garlic. Drizzle with extra virgin olive oil and grill until golden and crisp. Don’t leave unattended as the toasts can burn easily.
Spoon the brandade into small serving bowls and grind over some pepper.
Place the garlic toasts alongside for everyone to help themselves at the table. Or serve the toasts topped with the brandade, if you prefer.

FRENCH