Brandade De Morue
Classic Provençal salt cod pounded with garlic into a paste, then slowly emulsified with olive oil and warm milk to a silky mashed-potato consistency, served on crispy fried bread.
Ingredients
- 1 clove garlic, peeled
- 2 lb salt cod fillets, soaked in milk for two days and drained
- 4 cup olive oil
- 1 0.3 cup milk, at room temperature
- 1 each lemon, juiced
- 1 to taste freshly ground white pepper
- 12 slice French bread, 1/2-inch thick
- 1 as needed oil, for frying
Instructions
- 1
Pound the garlic in a mortar. Add the drained salt cod and pound both together into a soft paste.
- 2
Begin incorporating the olive oil a scant teaspoonful at a time, alternating with drops of warm milk, stirring rapidly without ceasing. The brandade gains texture through rapid stirring.
- 3
Continue until all oil and milk are incorporated. If too thick, add more oil or milk. Season with lemon juice and white pepper. The brandade should have the consistency of mashed potatoes.
- 4
Preheat the fryer. Fry the bread slices in hot oil until golden brown, 1-2 minutes. Drain on paper towels. Season with salt and pepper.
- 5
Serve the brandade with the fried bread.