Brandade De Morue Recipe
The cod and sliced potatoes are simmered separately in milk.
Brandade de morue recipe. In a ceramic or glass bowl let the salt cod soak in cold water to cover changing the water several times for 24 hours and drain it. Lightly oil a 9 by 13 inch baking dish and spread the brandade in the dish. In a kettle poach the cod in.
Add the bay leaves garlic cloves peppercorns fennel seeds and lemon zest. 1 pound boneless salt cod bacalao soaked overnight in several changes of cold water page 245 2 garlic cloves peeled or to taste. In a small saucepan bring cream garlic bay leaf thyme and cloves to a gentle simmer for 6 to 8 minutes until garlic is just tender.
Cover with cold water in a large saucepan and bring just to simmer. When the potatoes are tender they are removed from the milk and crushed. Brandade de morue.
Add the olive oil and cream alternately and work them both in well. Brush tops with oil and bake until just beginning to colour about 5 minutes. 2 3 cup heavy.
The cod is also removed from the milk and broken up into flakes. 200ml of excellent quality extra virgin olive oil. Heat gently until almost boiling then turn down and leave to simmer for 10 minutes.
In france this is served with sliced black truffles but truffle oil is a good substitute. Soak cod in a big bowl of water for three days changing water twice daily. Sprinkle the cheese on top.