Brandade De Morue

Recipe By:
Grover
  • Currently 5.0/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
[5]
 
submit photo Submit a Photo
  • Total Time 65 min Ico-add
  • Yield 8 Servings
  • Level Medium

This is an authentic brandade of cod dish, specialty of the region of Nimes in France and usually served with toast points.
 

Ingredients

  • 1 pound boneless salt cod (bacalao), soaked overnight in several changes of cold water
  • 2 garlic cloves, peeled, or to taste
  • 2/3 cup extra virgin olive oil
  • 2/3 cup heavy cream
  • Salt and black pepper to taste
  • Juice of 1 lemon, or to taste
  • 1/8 teaspoon freshly grated nutmeg
Similar Recipes
More Similar Recipes ›

Directions

  1. 1. Place the salt cod in one layer in a skillet or saucepan with fresh water to cover, bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Drain and pick out any stray bones or pieces of skin.
  2. 2. Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil.
  3. 3. Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.) Add pepper, some of the lemon juice, and the nutmeg, Blend and taste, the mixture may need a bit of salt and more lemon juice. (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until you are ready to plate and serve.