Salt Cod Gratin from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by Jo
Brandade is the French name for this salt cod dish. It’s a puree of salt cod, olive oil, and sometimes potatoes and is considered a comfort food. One of my favorite ways of serving this rich dish...
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Cooking tools:
- Food processor
- Baking dish
- Oven
- Stove
- Saucepan
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Bread knife
- Measuring cup
- Measuring spoon
- Spoon
- Baking sheet
- Plate
- Serving bowl
Ingredients
- 2 cups (480 ml) milk
- 2 bay leaves
- 1 pound (455 g) center-cut salt cod
- ½ cup (120 ml) water, or more as needed
- 8 large cloves garlic
- 1 teaspoon fresh or ½ teaspoon dried thyme
- 3 large fresh sprigs flat-leaf parsley
- ½ pound (225 g) boiling potatoes, peeled and quartered
- ⅓ cup (75 ml) extra-virgin olive oil, plus 2 tablespoons to oil the baking dish
- ⅓ cup (75 ml) heavy cream (optional)
- Kosher salt
- freshly ground pepper
- Freshly grated nutmeg
- Lightly toasted baguette slices, for serving
- 4 whole cloves
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