brandade of salt cod
(1 rating)
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You can serve this with warmed crispbread or crusty bread for a tasty appetizer or for a light lunch serve with bread with a tomato and basil salad.
(1 rating)
yield
6 serving(s)
Ingredients For brandade of salt cod
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7 ozsalt cod
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1 colive oil, extra virgin
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4 clovegarlic,crushed
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1 cdouble(heavy) or whipping cream
How To Make brandade of salt cod
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1Soak the fish in cold water for 24 hours, changing the water frequently. Drain the fish well. Cut the fish into pieces, place in a shallow pan and pour enough cold water to cover. Heat the water until it is simmering and poach the fish for 8 minutes, until it is just cooked. Drain the fish, then remove the skin and bones.
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2Combine the extra virgin olive oil and crushed garlic cloves in a small pan and heat gently. In another pan, heat the double cream until it just starts to simmer.
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3Put the cod into a food processor, process it briefly, then gradually add alternate amounts of the garlic flavored olive oil and cream, while continuing to process the mixture. The aim is to create a puree with the consistency of mashed potatoes.
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4Season to taste with freshly ground black pepper, then scoop the brandade into a serving bowl or onto individual serving plates and serve with the crispbread or crusty bread.
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