RCI-SN.001.0076.002
Brandade de Morue
French Regional Dishes
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- salt cod1 lbskinless, boneless.
- 1 cup
- milk or heavy cream½ cup
- tbs. fresh lemon juice1 unitor to taste
- onion1 cupfinely chopped
- garlic2 clovespressed or grated with a microplane
- 1 unit
Method
1
Place the salt cod in a large bowl of cold water.
2
Soak for 24 hours, changing the water several times.
3
When the fish has completely rehydrated it is ready for the next step.
4
Poach the cod in plain water for 25 minutes or until it flakes easily when tested.
5
Drain and break it into pieces.
6
Cook the onion in olive oil over low heat until translucent.
7
In a food processor, purée the cod, onion and garlic with half of the olive oil.
8
With the motor running add the milk or cream, rest of the oil, lemon juice and pepper.
9
Blend until smooth.
10
If it is too thick, thin with milk or cream.