Brandade De Morue
Ingredients
Instructions
- 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).
Nutrition & Diet Analysis (per serving)
683
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).