Puree of Salt Cod (Brandade De Morue)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
450 g/1 lb salt cod fillets 175 ml/6 fl oz milk 175 ml/6 fl oz olive oil
2 cloves garlic, chopped 2 tablespoons lemon juice 1/4 teaspoon grated nutmeg
freshly ground black pepper TO SERVE: crisp toast or garlic-flavoured croutes black olives



1 Place the salt cod in bowl with cold water to cover. Refrigerate for 1-2 days, changing the water 3-4 times. To check if saltiness is sufficiently reduced, taste a tiny piece if only slightly salty, the cod is ready. Drain and place the cod in a deep saucepan, cover with cold water and bring slowly to boiling point. Reduce the heat, cover and simmer gently for about 8-10 minutes, until the cod flakes when tested. Allow to cool slightly, drain well and remove the skin and bones.
2 Pour the milk into a saucepan and heat to just below boiling point. Process the prepared cod with the garlic in a food porcessor until finely flaked. Process at slow speed, gradually adding the hot milk and oil alternately-make sure one is well-combined before adding the other. Reserve some milk. Add the nutmeg, lemon juice and pepper to taste. If the puree is very thick add the reserved milk.
3 Heat the oil in a large, heavy saucepan and add the fish mixture. Gently heat through, stirring constantly. Pile into a shallow dish and serve surrounded with crisp toast or croutes and black olives. Serve hot.

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