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Brandade De Morue
1
2
Garlic clove; peeled
Pound Salt cod fillets; soaked in milk
For two days and drained
4
1
Cup Olive oil
1/4 Cup Milk; at room temperature
Juice of one lemon
Freshly−ground white pepper; to taste
1
2 Slice 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. This recipe yields 6 servings.
Brandade De Morue
69
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