500g salt cod, soaked for 24 hours in cold water (refresh water every 8 hours)
4 fresh bay leaves
1 onion, cut into quarters
1 tbsp white peppercorn
500g Desiree potatoes, peeled, steamed till tender, passed through a mouli or ricer
200ml cream warmed, with 3 fresh
200ml extra virgin olive oil, warmed with 2 bruised garlic cloves
¼ tsp white pepper
¼ tsp ground nutmeg
ANCHOVY AND CAPER SALSA
15 anchovy fillets, cut into thin strips
2 tbsp of baby capers, drained of brine (or washed and free of curing salt)
½ cup extra virgin olive oil
1/3 cup chopped flatleaf parsley
1 First, prepare the anchovy and caper salsa by mixing all ingredients together and set aside.
2 Bring the soaked salt cod (skin side up) to the boil in a large pan covered in milk with the bay leaves, onion and pepper. Add water if needed to cover. Once boiling, reduce heat to a simmer and continue to cook for a further 40 minutes or until cod is tender. Remove from heat and allow to cool. Separate salt cod flesh from any skin and bone, discard the liquid.
3 In a large saucepan over low heat, mix the cooked cod with the mashed potatoes, add the perfumed oil and cream slowly, mixing well to emulsify (discarding the bay leaves and garlic). Season with cracked white pepper and nutmeg. Taste and adjust salt levels if necessary.
4 Serve warm, spread over toasted croutons, topped with the anchovy, caper and parsley salsa.
This traditional French dish works well with young, crisp white wines. The fragrant 2019 Domaine Séguinot-Bordet Petit Chablis offers zesty notes of lemon peel and pink grapefruit with a vibrant line of acidity that cuts through the richness and stands up well to the weight of this southern dish. Hints of fresh cream on the bouquet echo the creamy texture of the brandade making this a match made in heaven!