If deep - frying isn't your thing, with practically the same ingredients you can make a luscious traditional puree called brandade of salt cod, potatoes, garlic and milk to serve on toast or crackers. (mixedgreensblog.com)
Then for entrée I would get the Pan roasted black cod with purple potato crab brandade, sage chestnuts, and cranberry beans. (carrotsandspice.com)