Brandade with Escabeche

Ingredients

• 2 teaspoons cumin seeds 
• 8 servings flax seed toast points or other sourdough or sturdy bread
• 8 servings parsley fresh chopped
• 2 teaspoons rosemary fresh minced
• 1 clove garlic 
• 4 cloves garlic 
• 0.3 cup heavy cream 
• 4 cups milk 
• 1 tablespoon olive oil 
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons olive oil 
• 1 pound potatoes cut into 1-inch cubes
• 2 small onions red
• 8 servings salt and pepper black freshly ground
• 1 pound cod cut into 1-inch pieces
• 3 tablespoons vinegar red

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• stand mixer
• broiler

Directions

1. For the escabeche: Slice the onions in thin half-moons and set aside. Brown the garlic in the oil in a skillet over high heat. Then add the cumin seeds to scent the oil.
2. Add the onions and rosemary and saute at a high heat. When the onions are sauteed, but before they turn soft, add the red vinegar and remove from the heat. Season with salt and pepper.
3. Add the salt cod to a pot, cover generously with cold water and bring to a boil.
4. Drain the water, and then add the potatoes, milk and garlic. Bring to a boil and cook until the potatoes are soft.
5. Drain the liquid and discard.
6. Add the salt cod-potato mixture to the bowl of a stand mixer fitted with a whisk attachment. Slowly add the heavy cream and olive oil.
7. Whisk until the ingredients are evenly disbursed, about 3 minutes.
8. Preheat the broiler.
9. Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes.
10. Remove from the oven and place the escabeche on top.
11. Drizzle with the olive oil and chopped parsley and serve with toast points.