-
1
Rinse salt cod well and rub off any salt.
-
2
Soak in 2 quarts cold water.
-
3
Drain and change water every few hours (an overnight soak without changing is fine).
-
4
Total soaking time should be at least 8 hours.
-
5
In a medium saucepan, heat milk plus 1 cup water over medium-high heat.
-
6
Add soaked salt cod, thyme, bay leaf, peppercorns, allspice berries and clove.
-
7
Adjust heat to maintain a bare simmer.
-
8
Cook until fish flakes easily, about 15 minutes.
-
9
Remove fish and hold at room temperature.
-
10
Meanwhile, in another pot, cover potatoes with water and bring to a boil.
-
11
Add garlic cloves and a good pinch of salt.
-
12
Drain potatoes when they are soft, about 15 minutes, reserving cooking liquid and garlic.
-
13
Put cooked garlic cloves in a small saucepan and crush with a fork.
-
14
Add olive oil and heat over a medium flame until quite warm to the touch.
-
15
Set aside.
-
16
Put potatoes in a large mixing bowl.
-
17
With your fingers, flake cooked salt cod on top.
-
18
With a potato masher, roughly blend potatoes and fish.
-
19
Drizzle in warm garlic oil and mash again.
-
20
Add cayenne, nutmeg to taste and lemon zest.
-
21
Stir in 1/2 cup creme fraiche and beat well to combine.
-
22
Beat in about 1/2 cup cooking liquid to lighten mixture so it has the texture of soft mashed potatoes.
-
23
Taste and adjust seasoning it will probably need salt and pepper.
-
24
Heat oven to 400 degrees.
-
25
Use 1 tablespoon butter to grease a low-sided 1-quart baking dish or pie pan.
-
26
Transfer brandade mixture to dish and smooth with a spatula.
-
27
Paint the top with 2 tablespoons creme fraiche, and sprinkle with bread crumbs.
-
28
Dot top with remaining butter.
-
29
(May be prepared up to a day ahead and stored in the refrigerator; bring to room temperature before baking.)
-
30
Bake until golden and bubbling, about 20 minutes.
