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Brandade De Morue

herbal.chef's picture
Ingredients
  Salt cod 1 1⁄2 Pound
  Water 1 Cup (16 tbs)
  Potatoes 3⁄4 Pound, freshly baked
  Heavy cream 1 Cup (16 tbs) (At Room Temperature)
  Warm olive oil 1⁄4 Cup (4 tbs)
  Cayenne pepper 1⁄2 Teaspoon (Or To Taste)
  Garlic 3 Clove (15 gm), finely chopped (Large Cloves)
  Truffle 1 , sliced
Directions

Soak the salt cod in cold water for several hours, changing the water three times.
Drain and cut it into three-inch squares.
Place the fish in a skillet and add cold water to cover.
Bring to a boil and simmer not more than eight minutes.
Drain the cod and carefully remove the skin and bones.
Slice the hot baked potatoes in half and scoop the flesh into the bowl of an electric mixer.
Discard the potato skins.
Start the mixer on low speed and add the cod.
Continue beating while adding the cream and olive oil, a little at a time.
Add the cayenne pepper and garlic and finish whipping briefly on high speed.
The mixture should have the creamy consistency of mashed potatoes.
The brandade should be served lukewarm, garnished with slices of truffle if desired.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Fish
Servings: 
10

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