Wednesday, January 25, 2012

Brandade de morue

Brandade de morue
This dish of creamed salt cod is especially popular in the South of France.
1lb (450g) salt cod
2 garlic cloves, crushed
1 cup olive oil
1⁄2 cup hot milk
2 tbsp chopped flat-leaf parsley
freshly ground black pepper
extra virgin olive oil, to drizzle
triangles of white bread, fried in olive oil, to serve
Mediterranean black olives, to serve
Soak the fish in a bowl of cold water for 24 hours, changing the water 3 or 4 times.
Drain the cod and place in a large, shallow pan, then cover it with fresh cold water and
bring to a gentle simmer. Cook for 10 minutes,then remove the pan from the heat and leave the cod to sit in the water for a further 10 minutes before draining.
Remove the skin and bones from the fish, then flake the flesh into a bowl and pound to
a paste with the garlic. Put the fish paste in a pan over gentle heat.
Beat in sufficient olive oil and milk, a little at a time, to make a creamy white mixture that
holds its shape. Serve hot, sprinkled with parsley, pepper, and extra virgin olive oil, with
the bread triangles and olives.
Prepare ahead
The salt cod and garlic paste can be made up
to the end of step 3, then covered, and chilled,
for up to 1 day before serving. The flavor of the
garlic will deepen. Bring the paste back to room
temperature before continuing.

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