Brandade de Morue

1. 1

   Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes.

2. 2

   Drain and pick out any stray bones or pieces of skin.

3. 3

   Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil.

4. 4

   Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream.

5. 5

   Continue until the mixture becomes smooth, creamy, and light.

6. 6

   (You may not need all of the oil and cream.)

7. 7

   Add pepper, some of the lemon juice, and the nutmeg.

8. 8

   Blend and taste; the mixture may need a bit of salt and more lemon juice.

9. 9

   (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until youre ready to eat.)

10. 10

    Reheat the brandade if necessary, in a double boiler or in a 300F oven, covered.

11. 11

    Serve with bread, toast, or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.