Brandade with Escabeche

Directions

1. 1
   For the escabeche: Slice the onions in thin half-moons and set aside. Brown the garlic in the oil in a skillet over high heat. Then add the cumin seeds to scent the oil.
2. 2
   Add the salt cod to a pot, cover generously with cold water and bring to a boil.
3. 3
   Add the onions and rosemary and saute at a high heat. When the onions are sauteed, but before they turn soft, add the red vinegar and remove from the heat. Season with salt and pepper.
4. 4
   Drain the water, and then add the potatoes, milk and garlic. Bring to a boil and cook until the potatoes are soft.
5. 5
   Drain the liquid and discard.
6. 6
   Add the salt cod-potato mixture to the bowl of a stand mixer fitted with a whisk attachment. Slowly add the heavy cream and olive oil.
7. 7
   Whisk until the ingredients are evenly disbursed, about 3 minutes.
8. 8
   Preheat the broiler.
9. 9
   Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes.
10. 10
    Remove from the oven and place the escabeche on top.
11. 11
    Drizzle with the olive oil and chopped parsley and serve with toast points.