Last year I started getting into using seafood at Thanksgiving based on readings of primary texts. This year I incorporated salt cod into the dish, as I suspect that our friends in Plymouth must have supplanted the fresh cod they caught with that which was stored for later use.
Parsley Puree: Blanch parsley leaves for about two minutes, until tender but still bright green. Shock in ice water, drain, and transfer to blender. Blend, adding a few ice cubes if puree is too thick. Pass, and reserve.
Meyer Lemon Puree: Quarter lemons and remove pips and core. Puree in blender, adding simple syrup to facilitate the process and to add sweetness. Season with salt. Pass, and reserve.
Fried Brandade: Soak the salt cod in fresh water, changing the water occasionally. Refresh the water again and bring to a simmer for five minutes, until the fish is flakey. Drain; flake the fish removing any bones and skin. Work a bit of baked potato into the fish, then work in cream and olive oil until the brandade is achieved. Cool. Add some chopped parsley and roll into a torchon using plastic (below). Freeze. Portion into slices, then dredge in flour, egg and bread crumbs. Reserve frozen.
Artichoke: Clean the artichokes. Poach in oil with aromatics, cool, and reserve.
Assembly: Gently color fresh cod in pan. Add butter, thyme, and garlic and baste. Add the artichoke hearts and finish in the oven. Deep fry the frozen brandade croquettes in 350 F oil. Drain. Arrange components on the plate, finishing with the meyer lemon and parsley purees.
The torchon of brandade:
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