cateory: specialty
Brandade De Morue
Reviews: 198
Ingredients:
- 1 Garlic clove; peeled
- 2 Pound Salt cod fillets; soaked in milk
- For two days and drained
- 4 Cup Olive oil
- 1 1/4 Cup Milk; at room temperature
- Juice of one lemon
- Freshly−ground white pepper; to taste
- 12 Slice French bread −; (1/2\" thick)
- Oil; for frying
- Salt; to taste
- Freshly−ground black pepper; to taste
How to make
Brandade De Morue
Brandade De Morue
- 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.
Comments for
Brandade De Morue
Brandade De Morue
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