Cookbook:Cod, Olive Oil, and Cream Sauce (Brandade de Morue)

Cod, Olive Oil, and Cream Sauce (Brandade de Morue)
Category	Fish recipes
Difficulty

Cookbook | Ingredients | Recipes | French Regional Dishes

Ingredients

• 1 lb salt cod, skinless and boneless
• 1 cup olive oil
• ½ cup milk or heavy cream
• 1 tbsp fresh lemon juice, or to taste
• 1 cup finely-chopped onion
• 2 cloves garlic, pressed or grated with a microplane
• Pepper

Procedure

1. Place the salt cod in a large bowl of cold water.
2. Soak for 24 hours, changing the water several times. When the fish has completely rehydrated, it is ready for the next step.
3. Poach the cod in plain water for 25 minutes or until it flakes easily when tested.
4. Drain and break it into pieces.
5. Cook the onion in olive oil over low heat until translucent.
6. In a food processor, purée the cod, onion, and garlic with half of the olive oil.
7. With the motor running add the milk or cream, rest of the oil, lemon juice and pepper.
8. Blend until smooth. If it is too thick, thin with milk or cream.
9. Serve on toast or over potato slices, coated with olive oil and roasted in a 400ºF (200ºC) oven for 30 to 40 minutes, turning once.