Salt Cod Brandade

Instructions

1. Rinse 8 oz. dried salt cod and place in medium bowl; pour in water to cover. Let soak, changing water halfway through, 4 hours.
2. Drain cod and transfer to a small saucepan; pour in water to cover. Bring to a boil; drain. Repeat process once. Let cod sit until cool enough to handle, about 20 minutes.
3. Meanwhile, place 1 large red or Yukon Gold potato (about 8 oz.), scrubbed, in a small saucepan and pour in water to cover. Bring to a boil, then reduce heat and simmer until potato is tender, 18–22 minutes; drain. Let potato sit until cool enough to handle, about 15 minutes. Peel and cut into large pieces.
4. Remove any skin and bones from cod; discard. Return flesh to saucepan; add 4 garlic cloves, smashed, and ¾ cup whole milk. Cover and bring to a simmer over medium-low heat. Cook, stirring occasionally, until liquid is reduced slightly, 8–10 minutes. Let cool slightly, about 10 minutes.
5. Place racks in upper and lower thirds of oven; preheat to 400°. Arrange 1 baguette, sliced ¼" thick, in a single layer on a rimmed baking sheet; drizzle with extra-virgin olive oil and season lightly with kosher salt and freshly ground black pepper.
6. Transfer cod along with milk and garlic to a food processor and pulse until finely chopped. Add potato, 1 tsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, ⅛ tsp. cayenne pepper, and ½ tsp. black pepper; process until mostly smooth. With the motor running, stream in 6 Tbsp. extra-virgin olive oil; process until oil is incorporated and brandade is smooth.
7. Transfer brandade to a 1-qt. baking dish or 9" pie dish (no need to grease); smooth top. Scatter 2 Tbsp. finely grated Parmesan over.
8. Bake baguette slices on lower rack and brandade on upper rack until baguette is golden brown, 10–12 minutes, and brandade is light golden brown on top and warmed through, 20–30 minutes.
9. Serve brandade with toasts.

My notes