From: Executive chef Justin Carlisle, Ardent, Milwaukee. Yield: 12 servings.
2 oz. salt cod
¼ cup heavy cream
2 tsp. garlic
2 small potatoes, diced
iSi whip cream container
2 Tbsp. European-style butter
¼ lb. shishito peppers, stems removed; washed and thoroughly dried
to taste, salt
as needed, hoisin sauce, divided
In a medium-size pan over low heat, add cod, heavy cream and garlic. Bring to a simmer; set aside.
In a small saucepan over medium heat, add enough water to cover potatoes. Simmer until potatoes are tender. Remove potatoes from pan, place on 9” x 13” pan. Bake potatoes at 400°F for 7 to 10 minutes, or until the outside is dry. In a food mill, place potatoes, cod and butter. Place bowl under food mill and process.
In medium-size saucepan over low heat, add cod potato mixture. Add cream until a desired heavy cream consistency is achieved. Pour cream mixture into iSi canister, charge three times to make whipped cream mixture; set aside.
In a medium saucepan, add butter; melt. Add peppers and sauté until tender. In a blender, add pepper mixture and blend until smooth. Add salt and hoisin sauce to taste; blend.
To serve: Divide pepper puree in individual serving bowls, top with three dots of additional hoisin sauce, finish by adding approximately ½ cup of brandade (cod, potato, whipped cream mixture) over each bowl of pepper puree. Serve immediately.
