Active time: 1 1/2 hr Start to finish: 25 1/2 hr
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- add 3 large garlic cloves, thinly sliced
- add 1/4 lb choice-grade skinless boneless salt cod
- add 1 whole clove
- add 1 large russet (baking) potato
- add 2 tablespoons extra-virgin olive oil <a href ="/recipes/recipe_views/views/104415">Poppy seed crackers</a>Garnish: celery leaves
- add 1/2 cup heavy cream
- add 1 fresh thyme sprig
- add 1 bay leaf (not California)
- Rinse cod well to remove external salt. Cover with cold water by 2 inches in a bowl and soak, chilled, changing water 3 times, about 24 hours.
- Peel potato and cut into 1-inch pieces. Put in a 2-quart saucepan with salted water to cover by 1 inch. Bring to a boil and simmer potato until very tender, about 15 minutes. (Do not drain until ready to whip.)
- While potato is cooking, bring cream to a simmer with garlic, bay leaf, thyme, and clove in a very small heavy saucepan, then simmer gently, partially covered, until garlic is tender, about 15 minutes. Discard bay leaf, thyme, and clove and purée garlic with cream in a blender until smooth.
- Meanwhile, drain cod and transfer to another 2-quart saucepan with water
- to cover. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
- Drain cod and potatoes in a colander and, while still warm, combine in a large bowl with cream mixture. Beat with an electric mixer at low speed until combined well. Add oil in a slow stream, beating, and season with salt and white pepper.
- Top crackers with warm brandade just before serving.
- Cooks' note:
- Brandade keeps, covered and chilled,
- 1 week. Before serving, reheat brandade, covered, in a 350°F oven, stirring once
- or twice, until heated through, about
- 20 minutes.