Cod Brandade with Shishito Puree

Cod Brandade with Shishito Puree

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 crea

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