Brandade de morue

Name: Brandade de morue (Brandade of salt cod)
Cuisine: French
Ingredients: toast triangles, fried in olive oil or butter; toast triangles, fried in olive oil or butter; toast triangles, fried in olive oil or butter; ground black pepper; juice and grated rind of ½ lemon; 150 ml/¼ pint olive oil; 6 tablespoons double cream; 2 cloves garlic, crushed; 450 g/1 lb salt cod fillets

Brandade of salt cod

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

450 g/1 lb salt cod fillets
2 cloves garlic, crushed

Europe
France
Starter
Fish course
Pescatarian
Mediterranean
Provence

Method

Soak the cod fillets in cold water for at least 12 hours, changing the water often. Place the drained fillets in a saucepan, cover with cold water and bring gently to the boil. Remove from the heat; cover the saucepan and let the cod steep for 10 minutes. Drain, remove the bones and skin, and flake with a fork.

Place the cod flakes in a food processor with the crushed garlic, <