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Ingredients
7 oz salt cod
1 cup extra virgin olive oil
4 garlic cloves, crushed
1 cup double (heavy) or whipping cream |
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1. |
Soak the fish in cold water for 24 hours, changing the
water frequently.
Drain the fish well.
Cut the fish into pieces.
Place in a shallow pan and pour in enough cold water to
cover.
Heat the water until it is simmering.
Poach the fish for 8 minutes, until it is just cooked.
Drain the fish and then remove the skin and bones. |
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2. |
Combine the extra virgin olive oil and crushed garlic
cloves in a small pan and heat gently.
In another pan, heat the double cream until it just starts
to simmer. |
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3. |
Put the cod into a food processor, process it briefly.
Gradually add alternate amounts of the garlic-flavored
olive oil and cream, while continuing to process the
mixture. The aim is to create a purée with the consistency
of mashed potato. |
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4. |
Season to taste with freshly ground black pepper.
Scoop the brandade into a serving bowl or on to individual
serving plates
Serve with crisp bread or crusty bread,
or serve the brandade and bread with a tomato and basil
salad. |
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