Brandade De Morue
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

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 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

Preparation

1 Preheat the fryer. 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). 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. 4 This recipe yields 6 servings.

About


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