Brandade De Morue

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs salt cod fish
• 12 slices french bread, â½ 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

Recipe

• 1 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.
• 2 for croutons: position rack in center of oven and preheat to 400f.
• 3 arrange bread slices in singled layer on baking sheet.
• 4 brush tops with oil and bake until just beginning to colour, about 5 minutes.
• 5 rub tops of bread with halved garlic.
• 6 drain cod; cover with cold water in a large saucepan and bring just to simmer.
• 7 let simmer until cod is tender and just begins to flake, 8-10 minutes.
• 8 drain cod; break into small pieces.
• 9 transfer to processor.
• 10 add crushed garlic cloves.
• 11 combine hot milk and cream.
• 12 with machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
• 13 season with lemon juice, nutmeg, salt and pepper.
• 14 mound brandade in center of platter.
• 15 surround with croutons, olives and parsley.
• 16 serve at room temperature.
• 17 (can be prepared up to 3 days ahead).