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Categories:Viewed: 23 - Published at: 3 years ago
Ingredients
- 2 lbs salt cod fish
- 12 slices French bread, 1/2 inch thick
- olive oil
- 2 cloves garlic, halved
- 2 cloves garlic, crushed
- 1/2 cup hot milk
- 1/2 cup hot cream
- 1 cup olive oil
- fresh lemon juice
- 1 pinch nutmeg
- olive
- parsley sprig
Method
- Cover cod with cold water and refrigerate 24 hours, changing water at least 8 times in that period to remove the salt from the fish.
- For croutons: Position rack in center of oven and preheat to 400F.
- Arrange bread slices in singled layer on baking sheet.
- Brush tops with oil and bake until just beginning to colour, about 5 minutes.
- Rub tops of bread with halved garlic.
- Drain cod; cover with cold water in a large saucepan and bring just to simmer.
- Let simmer until cod is tender and just begins to flake, 8-10 minutes.
- Drain cod; break into small pieces.
- Transfer to processor.
- Add crushed garlic cloves.
- Combine hot milk and cream.
- With machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
- Season with lemon juice, nutmeg, salt and pepper.
- Mound brandade in center of platter.
- Surround with croutons, olives and parsley.
- Serve at room temperature.
- (can be prepared up to 3 days ahead).
