Active Time:
15 Mins
Total Time:
1 Hour
Yield:
Makes 2 1/2 cups

This sauce has all the right notes: rich, creamy, salty, and fishy (but not too fishy). The lemon and garlic brighten up and break through the richness of the fish while the crunchy and chewy bread is a delightful base.  

How to Make It

Step 1

Rinse salt cod, and place in a dish covered with fresh water. Cover and chill at least 24 hours, up to 3 days, changing water at least once.

Step 2

Drain, rinse, and cut into 3 to 4 large pieces. Place pieces in a medium saucepan, and cover with water to 1 inch above fish. Bring to a boil over high, and reduce to medium. Let simmer until it begins to flake, about 20 minutes. Drain and cool. Set aside.

Step 3

Preheat oven to 375°F. Brush crostini evenly with 3 tablespoons of the oil; place in a single layer on a baking sheet. Bake in preheated oven until golden brown around the edges, about 7 minutes. Set aside.

Step 4

Process cod and garlic in a food processor to break up into small pieces. Add heavy cream and lemon juice, and pulse a few times to combine. With processor running, drizzle in remaining olive oil until smooth. Sprinkle with parsley and pepper. Serve spread with toasted crostini.  

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