BRANDADE WITH GRILLED SOURDOUGH
Provided by Guy Fieri
Categories appetizer
Time 13h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and preheat a grill to high.
- Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Roast until tender and slightly browned, 20 minutes. Transfer the potatoes to a medium bowl and mash until smooth. Cover and set aside.
- Meanwhile, brush the sourdough slices on both sides with olive oil. Grill until toasted and slightly charred on both sides, about 2 minutes per side. Remove the bread from the grill and halve diagonally. Set side.
- Set a medium, high-sided saute pan over medium-high heat. Add 2 tablespoons olive oil and the salt cod and saute for 30 seconds. Add the roasted garlic, thyme and heavy cream, and sprinkle with white pepper. Bring to a boil, then immediately lower to a simmer. Cook until the cod has softened and is cooked through, 15 to 18 minutes. Remove the thyme bundle and flake the cod with a fork until shredded. Add the mashed potatoes, lemon juice, and zest, and cream together to make a spread.
- Drizzle the brandade with olive oil and garnish with parsley. Serve with the grilled sourdough.
- Preheat the oven to 425 degrees F.
- Slice the top off of the head of garlic, just enough to expose the cloves. Set the garlic on a piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch and roast for 35 to 45 minutes.
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