Brandade de Morue
This appetizer of creamed salt cod is popular in the South of France, where it is traditionally served on Christmas Eve.
Start soaking the cod at least 24 hrs before cooking the dish.
Making the sauce:
The oil and milk must be beaten very gradually into the cod or the mixture will separate. Should this happen, transfer to a bowl and whisk vigorously to bring it back together.
Preparation Time20 min
Preparation Time - Text20 mins, plus soaking and standing
Cooking Time20 min
Cooking Time - Text20
Total Timea day or more
Recipe Coursehot appetizer
Taste and Texturerich, salty
- 1 lb (450g) salt cod
- 2 garlic cloves, crushed and peeled
- ¾ cup olive oil, as needed
- ½ cup whole milk, brought to a boil, as needed
- 2 tbsp chopped parsley
- Freshly ground black pepper
- Bread triangles, fried in olive oil
- Black olives
Place the salt cod in a large bowl and add enough cold water to cover. Refrigerate for 24 hours, changing the water from time to time.
Drain the salt cod. Place in a shallow frying pan and cover with fresh cold water. Bring to a simmer. Cook over low heat for 10 minutes. Remove from the heat and let stand 10 minutes more. Drain well.
Remove the skin and bones from the fish. Flake the flesh into a food processor. Add the garlic and process until smooth.
Transfer to a saucepan. Heat the brandade over low heat, whisking in enough of the oil and milk, a tablespoon at a time, to make a creamy mixture that holds its shape.
Transfer the hot brandade to a serving bowl. Garnish with the parsley, a drizzle of olive oil, and a grinding of pepper. Serve hot with the fried bread and black olives.
2008 Dorling Kindersley