Brandade de Morue

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover cod with cold water and refrigerate 24 hours, changing water at least 8 times in that period to remove the salt from the fish.
  • For croutons: Position rack in center of oven and preheat to 400F.
  • Arrange bread slices in singled layer on baking sheet.
  • Brush tops with oil and bake until just beginning to colour, about 5 minutes.
  • Rub tops of bread with halved garlic.
  • Drain cod; cover with cold water in a large saucepan and bring just to simmer.
  • Let simmer until cod is tender and just begins to flake, 8-10 minutes.
  • Drain cod; break into small pieces.
  • Transfer to processor.
  • Add crushed garlic cloves.
  • Combine hot milk and cream.
  • With machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
  • Season with lemon juice, nutmeg, salt and pepper.
  • Mound brandade in center of platter.
  • Surround with croutons, olives and parsley.
  • Serve at room temperature.
  • (can be prepared up to 3 days ahead).
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