Silky Salt Cod Brandade, By Way of Chicago
Learn how to make the classic French dish brandade, a salt cod-and-potato-dip, in this step-by-step guide.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Blender
- Stove
- Pot
- Colander
- Mixing bowl
- Fork
- Spatula
- Wooden spoon
- Airtight container
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
- Serving platter
- Plate
- Paper towel
Ingredients
- 8 oz. salt cod, soaked overnight in the fridge and drained
- 2 cups whole milk
- 1 medium Yukon Gold potato (8 oz.), peeled
- 6 medium garlic cloves (1 oz.), peeled
- 1 Tbsp. unsalted butter, melted
- 1 tsp. freshly ground black pepper, plus more as needed
- 1½ cups heavy cream, divided
- ¼ cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 Tbsp. thinly sliced chives
- Crostini or garlic toasts, for serving
- Crudités, for serving
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