Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 6
Method
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Soak the salt cod in cold water for 24 hours, changing the water a few times.
Cook the potatoes in salted water until tender, then peel and rice or mash while still hot.
Poach the cod gently in the milk until it flakes, about 10 to 15 minutes. Drain and remove any bones or skin.
Blend the garlic confit, paprika, and half the olive oil. Add the cod and pulse until broken down, then fold in the potatoes and remaining oil.
Season with white pepper and more salt only if needed. Serve warm with tomato confit and quickly fried sage.
Jason's Notes
Brandade is peasant food that turns luxurious when you get the texture right. Salt cod, potato, garlic, and olive oil should eat like a warm spread, not a paste.
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