From Provençal in the south of France comes Brandade de Morue, an emulsion of salt cod, cream and olive oil. Use as a dip with toast points, crostni, or chips of choice accompanied by olives.
Brandade de Morue Ingredients
- 8 ounces salt cod (rinsed well)
- 2 large baking potatoes, peeled, boiled, and mashed without additions
- 1 cup heavy cream
- 5 cloves garlic, thinly sliced
- 1 bay leaf
- 1/4 teaspoon ground thyme
- 1/8 teaspoon ground cloves
- 1/4 cup extra virgin olive oil
- 1/8 teaspoon white pepper
- Salt to taste
Instructions
- In a small saucepan, bring the cream, garlic, bay leaf, thyme, and cloves to a gentle simmer for 6 to 8 minutes, until garlic is just tender. Remove the bay leaf from cream and discard it. Process the cream in a blender until garlic is completely pureed.
- In a separate saucepan, cover the cod with water and bring to a simmer. Drain the cod and add it, along with the garlic cream and mashed potatoes, to an electric mixer fitted with a paddle. Mix on low speed for 2 minutes, until the mixture is well combined. Beat for an additional 30 seconds, adding the olive oil in a slow stream. Do not overbeat this mixture or you risk turning the potato to glue.
- Finally, season with salt and pepper and serve.
Yield: 4 servings
Photograph by nobtis, iStock
