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1
Preheat the oven to 350 degrees F and preheat a grill to high.
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2
Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper.
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3
Roast until tender and slightly browned, 20 minutes.
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4
Transfer the potatoes to a medium bowl and mash until smooth.
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5
Cover and set aside.
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6
Meanwhile, brush the sourdough slices on both sides with olive oil.
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7
Grill until toasted and slightly charred on both sides, about 2 minutes per side.
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8
Remove the bread from the grill and halve diagonally.
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9
Set side.
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10
Set a medium, high-sided saute pan over medium-high heat.
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11
Add 2 tablespoons olive oil and the salt cod and saute for 30 seconds.
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12
Add the roasted garlic, thyme and heavy cream, and sprinkle with white pepper.
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13
Bring to a boil, then immediately lower to a simmer.
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14
Cook until the cod has softened and is cooked through, 15 to 18 minutes.
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15
Remove the thyme bundle and flake the cod with a fork until shredded.
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16
Add the mashed potatoes, lemon juice, and zest, and cream together to make a spread.
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17
Drizzle the brandade with olive oil and garnish with parsley.
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18
Serve with the grilled sourdough.
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19
Preheat the oven to 425 degrees F.
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20
Slice the top off of the head of garlic, just enough to expose the cloves.
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21
Set the garlic on a piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper.
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22
Wrap up the foil into a tight pouch and roast for 35 to 45 minutes.
