Recipe by Chef Kate
Susan Herrmann Loomis describes this dish as looking like the Matterhorn showered with green. It's basically a mound of mashed potatoes, topped with poached flakes of fish, topped with a sizzling mixture of hot olive oil, garlic and fresh parsley. Together with a simple green salad and a glass of good rose, it's a wonderful French farmhouse meal. Depending on your taste and the salt cod you have, the fish should soak for at least a day, and perhaps as much as two.
Top Review by chia
the sizzle of the olive oil, when it hits the parsley and garlic, alone is worth waiting for! i soaked the cod for 2 days for a delicious dinner. the fresh garlic adds alot of flavor, i used 2 cloves and halved the recipe. i used home grown parsley and added some chives. i seasoned everything with white pepper, very tasty.
- 2 1⁄2 lbs salt cod fish
- 3 lbs russet potatoes, peeled
- 3 cups dry white wine
- 2 bay leaves (preferably fresh)
- 5 sprigs fresh thyme or 1⁄4 teaspoon dried thyme
- 5 black peppercorns
- 2 tablespoons unsalted butter
- salt & freshly ground black pepper
- 3 garlic cloves, coarsely chopped
- 2 cups flat leaf parsley, leaves only, loosely packed
- 1⁄2 cup olive oil
Directions See How It's Made
- Prepare the cod.
- Soak the fish in water for at least 24 and preferably 48 hours, changing the water three to four times each day.
- Drain fish, rinse well.
- Steam potatoes until done, 20 to 25 minutes.
- Pour wine and three cups of water into a nonreactive skillet with sides at least four inches high.
- Add bay leaves, thyme, peppercorns and the cod (broken into several pieces.
- Bring to a boil over medium-high heat.
- Reduce heat to medium and allow to simmer until fish flakes easily if lifted with a flat-ended spatula (about 20 minutes).
- Drain the potatoes and mash with the butter until smooth, seasoning with sea salt to taste and plenty of fresh ground pepper.
- Place potatoes in a wide, shallow serving platter and keep hot.
- Remove fish from broth and flake over the top of the potatoes.
- Mince the parsley and garlic together.
- Sprinkle the potato/fish with the garlic and parsley mixture.
- Heat olive oil in a small saute pan over medium heat until oil is very hot and pour hot oil over the parsley and garlic which will sizzle and steam.
- Serve immediately.