Marc Forgione'S Salt Cod Tonnato With Crudité

• For the salt cod:
• 2 pounds salt cod
• 1 bay leaf
• 2 sprigs tarragon
• 2 sprigs thyme
• Peel from 1 lemon
• Olive oil
• 1 onion, cut in half
• 1 rib celery, cut into 3 pieces
• For the tonnato sauce:
• 1/2 cup prepared salt cod
• 1 teaspoon garlic
• 1 tablespoon capers
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1/4 teaspoon sherry vinegar
• 1/4 teaspoon Tabasco
• Black pepper

1. Place the cod in a large container and completely cover with cold water. Soak for 3 days, changing the water three times a day.
2. Preheat oven to 250u0b0F.
3. Make a sachet with the bay leaf, thyme, tarragon, and lemon peel.
4. Remove skin and bones from the fish. Place the cleaned rehydrated cod in a non-reactive pot with the sachet, the onion, and the celery. Pour in olive oil until it covers the cod. Bring oil up to 120u0b0F and then place in the oven for 45 minutes. Strain, discard everything except the fish.
5. Prepare an ice bath in a large bowl.
6. Place cod, garlic, capers, mayonnaise, and lemon juice in a blender. Puree everything until smooth, then pour into a bowl over the ice bath to cool it down. Whisk until cold, then whisk in the sherry vinegar and the Tabasco.
7. Transfer to a small chilled bowl. Drizzle with some extra virgin olive oil and a fresh crack of black pepper.

salt, salt, bay leaf, tarragon, thyme, lemon, olive oil, onion, celery, tonnato sauce, salt, garlic, capers, mayonnaise, lemon juice, sherry vinegar, tabasco, black pepper

Taken from food52.com/recipes/73843-marc-forgione-s-salt-cod-tonnato-with-crudite (may not work)