Brandade on Poppy Seed Crackers

• 1/4 pound choice-grade skinless boneless salt cod
• 1 large russet (baking) potato
• 1/2 cup heavy cream
• 3 large garlic cloves, thinly sliced
• 1 bay leaf (not California)
• 1 fresh thyme sprig
• 1 whole clove
• 2 tablespoons extra-virgin olive oil
• Poppy seed crackers
• Garnish: celery leaves

1. Rinse cod well to remove external salt.
2. Cover with cold water by 2 inches in a bowl and soak, chilled, changing water 3 times, about 24 hours.
3. Peel potato and cut into 1-inch pieces.
4. Put in a 2-quart saucepan with salted water to cover by 1 inch.
5. Bring to a boil and simmer potato until very tender, about 15 minutes.
6. (Do not drain until ready to whip.)
7. While potato is cooking, bring cream to a simmer with garlic, bay leaf, thyme, and clove in a very small heavy saucepan, then simmer gently, partially covered, until garlic is tender, about 15 minutes.
8. Discard bay leaf, thyme, and clove and puree garlic with cream in a blender until smooth.
9. Meanwhile, drain cod and transfer to another 2-quart saucepan with water to cover.
10. Bring just to a simmer and remove from heat.
11. (Cod will just flake; do not boil or it will become tough.)
12. Drain cod and potatoes in a colander and, while still warm, combine in a large bowl with cream mixture.
13. Beat with an electric mixer at low speed until combined well.
14. Add oil in a slow stream, beating, and season with salt and white pepper.
15. Top crackers with warm brandade just before serving.

salt, russet, heavy cream, garlic, bay leaf, thyme, clove, extravirgin olive oil, crackers, celery

Taken from www.epicurious.com/recipes/food/views/brandade-on-poppy-seed-crackers-104374 (may not work)