Brandade with Fresh Salted Cod

Ingredients

• 0.3 pound baking potatoes 
• 1  bay leaf 
• 1 pinch cayenne pepper 
• 0.8 pound cod fresh
• 0.3 cup olive oil extra virgin 
• 2 stalks garlic green
• 5 cloves garlic 
• 12 servings kosher salt 
• 3 cups milk 
• 0.5  onion 
• 0.5 teaspoons peppercorns 
• 1 sprig thyme leaves 
• 0.3 pound waxy potatoes 

Equipment

• frying pan
• blender
• mortar and pestle
• slotted spoon
• colander
• potato ricer

Directions

1. Salt the cod very generously with kosher salt.
2. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
3. Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil.
4. Add the cod and poach until tender, around 5 to 7 minutes.
5. Gently remove the cod with a slotted spoon.
6. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod.
7. Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree.
8. For an even more full flavored brandade, pass the onion, garlic, and aromatics through a food mill and stir some of this puree in as well. Taste and adjust the seasoning as needed