Brandade de morue
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | garlic clove; peeled | |
| 2.00 | pounds | salt cod fillets; soaked in milk |
| 1 | for two days and drained | |
| 4.00 | cup | olive oil |
| 1¼ | cup | milk; at room temperature |
| 1 | juice of one lemon | |
| 1 | freshly-ground white pepper; to taste | |
| 12.00 | slice | french bread -; (1/2 thick) |
| 1 | oil; for frying | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
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
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000