Brandade de Morue
Brandade de Morue consists of salt cod and is extremely popular in Spain and France. The great thing about Brandade de Morue is that you can prepare it in multiple ways. This dish can feed up to 6 people!
- 1 1/2 pounds of salt cod
- 1 1/4 cups of olive oil
- 1 cup of milk
- 1 crushed garlic clove
- grated nutmeg
- lemon juice for taste
- white pepper
- parsley sprigs for garnish
Ingredients For the Croutons:
- 1/4 cup of olive oil
- 6 slices of white bread, crusts removed
- 1 halved garlic clove
How to prepare:
- Begin soaing the salt cod in cold water for at least 24 hours, changing the water several times. Drain after you are finish.
- Make the croutons by heating the oil in a frying pan. Cut the bread slices in half diagonally and fry in the hot oil until golden. Drain on paper towels, then rub both sides with garlic.
- Put the cod in a large pan with enough water to cover. Cover and bring to a boil. Simmer gently for 8 to 10 minutes, until tender. Drain and cool. Flake the fish and discard any skin and bones.
- Heat the oil in a pan until very hot. In a separate pan, scald the milk. Transfer the fish to a blender or food processor, while the motor is running slowly pur in the hot oil followed by milk until the mixture is smooth and stiff.
Transfer to a bowl and beat in the crushed garlic. Season with nutmeg, lemon juice and white pepper. Let the brandade cool and then chill until it’s almost time to serve.
- Spoon the brandade into a shallow serving bowl and surround with the croutons. Garnish with parsley and serve cold.