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Make the brandade de morue:In a ceramic or possibly glass bowl let the salt cod soak in cool water to cover, changing the water several times, for 24-hrs and drain it.
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In a kettle poach the cod in simmering water to cover for 25 min, or possibly till it flakes easily when tested with a fork, drain it in a colander, and refresh
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it under cool water.
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Pat the cod dry and break it into pcs.
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In a skillet cook the onion in 2 Tbsp.
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of the oil over moderately low heat, stirring, till it is soft and let it cold.
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In a food processor puree the onion mix, the garlic and the cod till the mix is smooth, with the motor running add in the remaining 1/3 c. oil in a stream, 1/2 c. of the cream, the lemon juice, and salt and pepper to taste, and puree the mix till it is smooth.
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The brandade de morue may be made 2
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days in advance and kept covered and chilled.
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If you like, thin the brandade with the remaining 2 Tbsp.
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cream.
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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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oven, turning them once, for 30 to 40 min, or possibly till they are tender, slightly crisp around the edges, and pale golden brown.
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Transfer the potatoes to paper towels to drain.
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Arrange the
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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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To Roast Peppers:Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 min, or possibly till the skins are blackened.
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(Or possibly broil the
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peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 min, for 15 to 25 min, or possibly till the skins are blistered and charred.)
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Transfer the peppers to a a
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bowl and let them steam, covered, till they are cold sufficient to handle.
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Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and throw away the seeds and ribs.
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(Wear rubber gloves when handling chilies.)
