So good! We'd had salt cod brandade at a restaurant a while ago, and decided to see if we could duplicate it at home. It's not actually that hard! We stuck closely with the recipe, except that we didn't rinse the fish quite as many times as recommended (we were worried that the finished product might be too salty as a result, but it was fine). I liked this warm...when we had it at a restaurant, they put it under the broiler for a minute, and I think I will try that next time. We served this with salt-cured olives. By the way, we found salt cod at our neighborhood Italian grocery, and I've never seen it anywhere else. Thanks for another winner, Evelyn!
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