Brandade de Morue (Salt Cod and Potato Puree)

1. 1

   One day ahead, soak the salt cod overnight in cold water to cover, changing the water several times.

2. 2

   Drain and rinse thoroughly.

3. 3

   On the day of serving, boil the potatoes until they are tender.

4. 4

   Poach the salt cod in fresh cold water to cover for 15 minutes.

5. 5

   Drain, rinse and remove any pieces of skin or bone.

6. 6

   Combine the potatoes, salt cod and garlic in a food processor.

7. 7

   Puree until smooth.

8. 8

   Gently heat the olive oil in a small pan.

9. 9

   With the machine running, slowly add the hot oil through the funnel, then the hot milk.

10. 10

    Season to taste with white pepper.

11. 11

    Place the puree in a gratin dish.

12. 12

    Just before serving, put the puree under a preheated broiler and brown lightly.

13. 13

    Serve with fried bread triangles.

* Per serving · 4 servings · Values may vary.

No additional tips available.