Guy whips up a brandade — a creamy salt cod and potato spread — and smears it over toasted sourdough!Subscribe to #discoveryplus to stream more of #GuysBigBite: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/37OA5rOSubscribe to Food Network ▶ http://foodtv.com/YouTubeWe know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Brandade with Grilled SourdoughRECIPE COURTESY OF GUY FIERILevel: IntermediateTotal: 13 hr 30 min (includes soaking time)Active: 35 minYield: 4 to 6 servingsIngredients1 pound Yukon Gold potatoes, halved and sliced 3/4-inch thickCanola oilKosher salt and freshly ground black pepperKosher salt and freshly ground black pepper 8 slices sourdough bread Extra-virgin olive oil 1 pound salt cod, skinless, soaked overnight in water, cut into 1/2-inch dice 4 cloves Roasted Garlic, recipe follows4 sprigs fresh thyme, tied into a bundle with butcher's twine 3/4 cup heavy creamPinch white pepper 1 lemon, zested and juiced 1 lemon, zested and juiced1 tablespoon flat-leaf parsley, finely choppedRoasted Garlic:1 head garlicExtra-virgin olive oil, for drizzlingKosher salt and freshly ground black pepperDirectionsPreheat the oven to 350 degrees F and preheat a grill to high.Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Roast until tender and slightly browned, 20 minutes. Transfer the potatoes to a medium bowl and mash until smooth. Cover and set aside.Meanwhile, brush the sourdough slices on both sides with olive oil. Grill until toasted and slightly charred on both sides, about 2 minutes per side. Remove the bread from the grill and halve diagonally. Set side.Set a medium, high-sided saute pan over medium-high heat. Add 2 tablespoons olive oil and the salt cod and saute for 30 seconds. Add the roasted garlic, thyme and heavy cream, and sprinkle with white pepper. Bring to a boil, then immediately lower to a simmer. Cook until the cod has softened and is cooked through, 15 to 18 minutes. Remove the thyme bundle and flake the cod with a fork until shredded. Add the mashed potatoes, lemon juice, and zest, and cream together to make a spread.Drizzle the brandade with olive oil and garnish with parsley. Serve with the grilled sourdough.Roasted Garlic:Preheat the oven to 425 degrees F.Slice the top off of the head of garlic, just enough to expose the cloves. Set the garlic on a piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch and roast for 35 to 45 minutes.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#GuyFieri #GuysBigBite #FoodNetwork #Brandade #GrilledSourdoughGuy Fieri's Brandade with Grilled Sourdough | Guy's Big Bite | Food Networkhttps://www.youtube.com/watch?v=0NxLuWnzDiI
