Salt Cod Brandade
Serve up individual portions of this salty, fishy, creamy dish as a warm and comforting appetizer. This recipe comes from Tertulia chef Seamus Mullen.
- 1/2 pound salt cod
- 2 Yukon Gold potatoes, peeled
- Coarse salt
- 1/2 cup olive oil, preferably arbequina, plus more for drizzling
- 2 cloves garlic
- 2 dried guindilla peppers
- Juice of 1 lemon
- 1/2 cup fresh breadcrumbs
- 4 large eggs
- Toasted country bread, for serving
- Salsa Verde
Place salt cod in a large glass bowl; add enough cold water to cover. Cover bowl with plastic wrap and transfer to refrigerator, 24 to 36 hours, changing the water every 12 hours but leaving a small amount of the original water in the bowl to retain the salty fish flavor.
Preheat oven to 400 degrees.
Place potatoes in a medium saucepan and add enough water to cover; generously salt water and bring to a boil over medium-high heat and cook until potatoes are easily pierced with the tip of a sharp knife, about 30 minutes.
Meanwhile, in a large skillet, heat 1/2 cup olive oil over medium-low heat; add garlic and peppers; cook until garlic starts to bubble on the surface. Add salt cod and cook, 5 to 7 minutes. Flake cod into small pieces. Remove peppers and any pin bones. Strain oil and set aside.
Drain potatoes and transfer to a large bowl to cool. Transfer cod and garlic to a mortar or the bowl of a food processor and grind into a smooth paste, slowly drizzling cooking oil into cod until completely incorporated; season with salt and lemon juice. Transfer to bowl with potatoes and mash until well combined.
Rub the inside of 4 small baking dishes or one large 12-inch round baking dish with olive oil. Divide cod mixture evenly among baking dishes and make a small indentation in the middle of each. Sprinkle tops with breadcrumbs and crack an egg into the indentation of each dish. Transfer to oven and bake until cod mixture is warmed through and eggs are just set (yolks should still be runny), about 8 minutes. Serve with bread and salsa verde.
SourceThe Martha Stewart Show, Episode 7134