WHIPPED SALT COD WITH ROASTED PEPPERS AND PARSLEY

Whipped Salt Cod with Roasted Peppers and Parsley image

Yield makes 8 bruschette (2 per person)

Number Of Ingredients 15

1 (8-ounce) piece salt cod
2 cups whole milk
1/2 pound Yukon Gold potatoes, peeled and cut into large dice
2 sprigs fresh thyme
1 bay leaf
5 tablespoons heavy cream
1 teaspoon extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons minced garlic
4 tablespoons (1/2 stick) unsalted butter, softened
1/4 teaspoon lemon juice
1 baguette
8 tablespoons Roasted Peppers (page 184)
2 tablespoons flat-leaf parsley leaves
Freshly ground black pepper

Steps:

Submerge the cod in cold water and refrigerate for a few hours. Change the water and continue soaking overnight.
Remove the soaked cod from the fridge and drain. In a medium pot, bring the milk, cod, and potatoes to a simmer and add the thyme and bay leaf. Cook until the potatoes are fork-tender. Remove from the heat, transfer the cod and potatoes to a food processor or mixing bowl, and discard the milk and herbs. Add the cream and blend or mash (with a fork) until smooth. Add 1 teaspoon oil and season with salt, if necessary. Set aside.
Preheat the oven to 350°F.
In a small bowl, combine the garlic, butter, a pinch of salt, and lemon juice. Using a spoon, mix the ingredients well until smooth.
Slice the baguette on the bias into 8 pieces. Spread the garlic butter on one side of each slice and toast on a rack in the oven. Remove and place the whipped salt cod on the buttered side of the bread, topped with the peppers and parsley. Drizzle with a little olive oil, season with pepper, and serve.