Chef Bryce Whittlesey
The Wheatleigh, www.wheatleigh.com, Lenox, MA
- 1 Pound Fresh cod (casco bay)
- 5 sprigs thyme
- ½ pound yukon gold potatoes
- 3 each bay leaf
- ½ quart milk
- Olive oil to taste
- parsley, chiffonade
- wild arugula (may substitute baby arugula)
- 1 Cup Black olives
- ¼ Cup Sherry vinegar
- ¼ Cup Olive oil
- ¼ cup Grape seed oil
- Sugar to taste
- garlic, sliced thin for chips
- brioche croutons
Puree olives with sherry vinegar. Add slowly olive and grapeseed oil. Add a pinch of sugar to taste.
Cook Cod in milk with potato, garlic, thyme and bay leaf. When fish is cooked, pull out of milk and flake.
When potato is done, crush with fork. Gently fold the fish and potato with olive oil, pepper and parsley. Thin with cooking milk.
Recommended wine/beer for Cod Brandade:
Huber 2004 Gruner Veltliner "Obere Steigen"