French Puree of Salted Cod Recipe
Ingredients:
- 1 pound salted cod fillets
- 3/4 cup milk
- 3/4 cup olive oil
- 2 cloves garlic, chopped
- 2 tablespoons lemon juice
- 1/4 teaspoon grated nutmeg
- Freshly ground black pepper to taste
- Crisp toast or garlic-flavored French croutes, to serve
- Black olives, to serve
How to cook French Puree of Salted Cod:
- Place the salted cod in bowl with cold water to cover. Refrigerate for 1-2 days, changing the water 3-4 times. To check if saltiness is sufficiently reduced, taste a tiny piece if only slightly salty, the cod is ready. Drain and place the cod in a deep saucepan, cover with cold water and bring slowly to boiling point. Reduce the heat, cover and simmer gently for about 8-10 minutes, until the cod flakes when tested. Allow to cool slightly, drain well and remove the skin and bones.
- Pour the milk into a saucepan and heat to just below boiling point. Process the prepared cod with the garlic in a food porcessor until finely flaked. Process at slow speed, gradually adding the hot milk and oil alternately-make sure one is well-combined before adding the other. Reserve some milk. Add the nutmeg, lemon juice and pepper to taste. If the puree is very thick add the reserved milk.
- Heat the oil in a large, heavy saucepan and add the fish mixture. Gently heat through, stirring constantly.
- Pile into a shallow dish and serve surrounded with crisp toast or French croutes and black olives. Serve hot.
Notes:
The French Puree of Salted Cod recipe very easy to prepare and so good!
The French name for this recipe is Brandade De Morue.
This recipe for French Puree of Salted Cod serves/makes: 6
Main Ingredient: Cod
Preparation Method: Poached/Simmered
Cuisine: French