Ingredients

• 2 teaspoons minced fresh rosemary
• 3 tablespoons red vinegar
• Salt and freshly ground black pepper
• 2 small red onions
• 1 clove garlic
• 1 tablespoon olive oil
• 2 teaspoons cumin seeds
• 1 pound salt cod, cut into 1-inch pieces
• 1 pound potatoes, cut into 1-inch cubes
• 4 cups milk
• 4 cloves garlic
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon extra-virgin olive oil
• Chopped fresh parsley
• Flax seed toast points (or other sourdough or sturdy bread)

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Instructions

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. 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.
2. For the brandade: Add the salt cod to a pot, cover generously with cold water and bring to a boil. Drain the water, and then add the potatoes, milk and garlic. Bring to a boil and cook until the potatoes are soft. Drain the liquid and discard.
3. 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. Whisk until the ingredients are evenly disbursed, about 3 minutes.
4. Preheat the broiler. Put the brandade into an oven-safe dish and broil until golden brown peaks appear on the top, about 8 minutes. Remove from the oven and place the escabeche on top. Drizzle with the olive oil and chopped parsley and serve with toast points.