Keith Floyd

Brandade de morue

Purée of Salt Cod

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
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By Keith Floyd

Published 1987

  • About

I suppose that what tripe and brains are to the meat world – that is, loathed and reviled here in Britain – salt cod, or tea fish or toe rag, is to fish. This is a great pity for it tastes supreme when well prepared. Anyway, I love it, which is why I have included so many recipes for it!

Ingredients

  • 2 lb (1 kg) salt cod, soaked overnight in repeated changes of cold water
  • 15 fl oz

Method

Put the cod in a saucepan of cold water, bring to the boil and simmer for 10 minutes. Drain, cool and remove the skin and bones and flake the flesh.

Add the fish to a quarter of the olive oil over a low heat. Mash into a purée, slowly adding the rest of the olive oil until the mixture resembles dough. Slowly mix in the hot milk until the fish is the consistency of mashed potatoes. Stir