Brandade De Morue


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 1/4 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


Preheat the fryer.
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).
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.
This recipe yields 6 servings.




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


6.0 servings


Friday, December 10, 2010 - 1:02am


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