Brandade De Morue
makes about 3 cups
A southern French classic, brandade is a thick and creamy emulsion of hydrated salt cod, garlic, olive oil and cream. It's usually served as a filling dip with slices of crusty bread and raw vegetables, and goes nicely with a crisp, dry white wine.
1 pound salt cod
1 medium starchy potato
5 tablespoons olive oil
3 cloves garlic, minced
3 shallots, minced
3/4 cup heavy cream
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
prep: 15 minutes
total: 1 hour , plus 24 hours to soak salt cod
saucepan
sauté pan
food processor
bread blade
1. The day before making the brandade, soak the salt cod in 4-5 changes of water over 24 hours to rehydrate the flesh and rid it of excess salt.
2. Preheat the oven to 350F and bake the potato until tender, 45-55 minutes. Then peel and cut into chunks.
3. Meanwhile, in a saucepan, cover the cod with 1 inch of water and bring to a simmer. Remove from heat, cover and let stand for 20 minutes -- until the fish is tender and easily flaked. Drain and finely shred the fish.
3. In a small sauté pan over medium heat, heat the olive oil with the garlic and the shallots and cook until soft, 6 minutes. Pour in the cream and cook for 4 more minutes.
4. In a food processor fitted with a plastic blade, process the salt cod with the potato until chunky. Slowly pour in the garlic, shallot and cream mixture to make a smooth purée. Drizzle in 1 tablespoon of the lemon juice and taste; add more salt, pepper or lemon juice as necessary.
