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).