Brandade de morue

Brandade de morue

Cream of salt cod

By
From
Encyclopedia of Food and Cookery
Serves
4–6

A thick, creamy fish purée which may be served warm or cold as a first course, as a main dish for a casual meal, or on croûtes as an hors d’oeuvre.

Ingredients

Quantity Ingredient
500g salt cod
2 garlic cloves, chopped
125ml cream
125ml olive oil
1-2 potatoes, peeled and cooked, (optional)
1 lemon, zested and juiced
freshly ground black pepper
nutmeg
Croûtes and croûtons, to serve

Method

  1. Soak cod overnight in cold water. Drain, cover with fresh cold water and bring to the boil. Drain, cover again with cold water and bring to the boil. Remove from heat and leave to soak in hot water for 10 minutes.
  2. Drain cod, remove skin and bones and flake flesh coarsely. Place in a food processor or blender, add garlic and a little cream or oil and process, adding remaining cream and oil gradually as if making mayonnaise. If making by hand, work mixture constantly with a pestle and mortar or a wooden spoon in a bowl while adding cream and oil gradually. Blend in potato, if using (you may need it to reduce saltiness). Beat in lemon zest and juice, pepper and nutmeg. Serve warm or cold, mounded in a dish and surrounded by croûtes.

Variation

  • Oeufs bénédictine: top warm brandade de morue with hot poached eggs and cover the eggs with warm hollandaise sauce. A good brunch or lunch dish.
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