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Recipe: Brandade De Morue edit

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Photo helpful? Yes No
Photo: Frank Fariello

Created by: Anonymous

Edited by: Frank Fariello

Tags: Fish, Ocean, Salted, Seafood

Yield: 6 servings

edit Ingredients

1

Garlic clove peeled

2

pounds Salt cod fillets soaked in milk for 12-24 hours

for two days and drained

4

cups Olive oil

1 ¼

cups Milk at room temperature

Juice of one lemon

Freshly-ground white pepper to taste

12

slc French bread - (1/2" thick)

Oil for frying

Salt to taste

Freshly-ground black pepper to taste

edit Preparation

Step 1

Preheat the fryer.

Step 2

Pound the garlic in a mortar. Add the codfish and pound both to a soft paste. At this point, start incorporating the olive oil a scant teaspoonful at a time, alternating with drops of milk without ever ceasing to stir rapidly; the brandade gains in fine texture through rapid stirring. If it becomes too thick, add more oil and milk. Complete the seasoning by adding a few drops of lemon juice and white pepper. A brandade should have the consistency of mashed potatoes (which it looks like).

Step 3

Fry the slices of bread in the hot oil until golden brown, about 1 to 2 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the brandade with the fried bread.

Step 4

This recipe yields 6 servings.

edit Tools

edit About Brandade De Morue

You can make a quick and easy version of the classic brandade with whitefish. See blog entry from Memorie di Angelina.

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