Côte d’Azure Salt Cod Croutons
Salt cod purée, known as brandade in France, is a luxurious spread for toasts, and a great filling for stuffed Spanish piquillo peppers.
Serves: 8Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 1 baguette of French bread
- ¼ cup extra-virgin olive oil
- 1 Tbsp. kosher salt
- ½ lb. salt cod, soaked for 24 hours, water changed 4 times
- 1 garlic clove, peeled
- ⅓ cup whole milk
- ¼ cup olive oil
- 1 Tbsp. lemon juice
- ⅛ tsp. nutmeg
- 1 tsp. ground black pepper
- Preheat oven to 350°F. Slice the baguette into ¼"-thick rounds and lay them out on a cookie sheet. Toast them in the oven for about 5 minutes. Turn them over and toast the other side. Remove from oven and set aside.
- Drizzle each piece of toast with olive oil and sprinkle with salt. Set aside.
- Put the soaked and drained salt cod into a pot with water to cover. Bring the water to a simmer and poach for 10 minutes. Drain and take out any bones or skin.
- Put the poached cod in a food processor with the garlic. Pulse a few times, then add the milk and oil through the feed tube with the machine running to make a thick purée. Stop adding the liquid if it starts to get too loose. You want a spread consistency. Add the lemon juice, nutmeg, and pepper and pulse to combine.
- Transfer the spread to an earthenware bowl and keep it warm in the oven until time to serve. Serve by spreading on the croutons.