Brandade De Morue

Photo: Frank Fariello

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

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.