Brandade De Morue
- 1 garlic clove peeled
- 2 pounds cod fillets Salt, soaked in milk for 12-24 hours
- 4 cups olive oil
- 1 1/4 cups milk at room temperature
- 1 lemon
- ground white pepper Freshly-, to taste
- 12 french bread 1/2" thick
- oil for frying
- salt to taste
- freshly ground black pepper to taste
- Preheat the fryer.
- Pound the garlic in a mortar. Add the codfish and pound both to a soft paste. At this point, start incorporating the olive oil a scant teaspoonful at a time, alternating with drops of milk without ever ceasing to stir rapidly; the brandade gains in fine texture through rapid stirring. If it becomes too thick, add more oil and milk. Complete the seasoning by adding a few drops of lemon juice and white pepper. A brandade should have the consistency of mashed potatoes (which it looks like).
- Fry the slices of bread in the hot oil until golden brown, about 1 to 2 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the brandade with the fried bread.
garlic, salt, olive oil, milk, lemon, ground white pepper, bread, oil, salt, freshly ground black pepper
Taken from www.yummly.com/recipe/Brandade-De-Morue-1649056 (may not work)