Brandade de Morue
Salt cod is an ancient food, the result of a need to preserve a plentiful catch while still at sea. It has been used in many different ways, but one of the greatest is brandade de morue, a Provençal classic that is rich, filling, and truly special. Though salt cod isn't available everywhere, it can be found in many supermarkets, without much trouble, and making brandade is easier than ever thanks to the food processor.
- 1 pound boneless salt cod (bacalao), soaked overnight in several changes of cold water
- 2 garlic cloves, peeled, or to taste
- â…” cup extra virgin olive oil
- â…” cup heavy cream or milk
- Salt and black pepper to taste
- Juice of 1 lemon, or to taste
- Juice of 1 lemon, or to taste
- â…› teaspoon freshly grated nutmeg
Instructions:
- Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Drain and pick out any stray bones or pieces of skin.
- Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil. Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.) Add pepper, some of the lemon juice, and the nutmeg. Blend and taste; the mixture may need a bit of salt and more lemon juice. (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until you're ready to eat.)
-  Reheat the brandade if necessary, in a double boiler or in a 300°F oven, covered. Serve with bread, toast, or crackers.