Brandade de morue

Yield: 6 servings

Measure Ingredient
1.00 \N garlic clove; peeled
2.00 pounds salt cod fillets; soaked in milk
1 \N for two days and drained
4.00 cup olive oil
1¼ cup milk; at room temperature
1 \N juice of one lemon
1 \N freshly-ground white pepper; to taste
12.00 slice french bread -; (1/2 thick)
1 \N oil; for frying
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste

Preheat the fryer. Pound the garlic in a mortar. Add the codfish and pound both to a soft paste. At this point, start incorporating the olive oil a scant teaspoonful at a time, alternating with drops of milk without ever ceasing to stir rapidly; the brandade gains in fine texture through rapid stirring. If it becomes too thick, add more oil and milk. Complete the seasoning by adding a few drops of lemon juice and white pepper. A brandade should have the consistency of mashed potatoes (which it looks like). Fry the slices of bread in the hot oil until golden brown, about 1 to 2 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the brandade with the fried bread. This recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-03-1998

Recipe by: Emeril Lagasse

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