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1
In a ceramic or glass bowl let the salt cod soak in cold water to cover, changing the water several times, for 24 hours and drain it.
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2
In a kettle poach the cod in simmering water to cover for 25 minutes, or until it flakes easily when tested with a fork, drain it in a colander, and refresh it under cold water.
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3
Pat the cod dry and break it into pieces.
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4
In a skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring, until it is soft and let it cool.
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5
In a food processor puree the onion mixture, the garlic and the cod until the mixture is smooth, with the motor running add the remaining 1/3 cup oil in a stream, 1/2 cup of the cream, the lemon juice, and salt and pepper to taste, and puree the mixture until it is smooth.
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6
The brandade de morue may be made 2 days in advance and kept covered and chilled.
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7
If desired, thin the brandade with the remaining 2 tablespoons cream.
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8
On oiled baking sheets arrange the potatoes, cut crosswise into 1/4-inch-thick slices, without touching, drizzle them with the oil, and roast them in a preheated 400F.
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9
oven, turning them once, for 30 to 40 minutes, or until they are tender, slightly crisp around the edges, and pale golden.
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10
Transfer the potatoes to paper towels to drain.
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11
Arrange the potato slices on a platter, top each slice with a dollop of the brandade, and top the brandade with the roasted red pepper.
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12
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened.
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13
(Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.)
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14
Transfer the peppers to a a bowl and let them steam, covered, until they are cool enough to handle.
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15
Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
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16
(Wear rubber gloves when handling chilies.)
