Brandade de Morue
Note: This takes about 3+ hours from start to finish, so plan accordingly.
1 pound salt cod, chopped into 4-5 pieces
1/2 teaspoon fennel seeds
1/8 tsp black peppercorns
2 bay leaves
5 cups water
4 garlic cloves, 2 smashed and 2 minced
2 russet potatoes, peeled and cut into 4 pieces
1/4 cup extra virgin olive oil
1/2 cup warm whole milk
juice of 1/2 a lemon
fresh pepper to taste
1. In a large bowl cover the dried cod with cold water and let soak 12 to 48 hours (depending on saltiness of cod), changing the water often.
2. In a medium saucepan combine the fennel seeds, peppercorns, bay leaves, water and crushed garlic. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Strain the liquid and set aside to cool.
3. Remove the cod from its soaking water and place it in cooled broth. Bring to a boil, turn off the heat, and let stand for 15 minutes. Remove the cod and reserve.
4. Move the oven rack to the middle level. Preheat the oven to 500.
5. Cook the potatoes in the broth in a saucepan over moderately high heat until they are soft, about 20-25 minutes.
6. Add the reserved cod, the potatoes and remaining minced garlic to the work bowl of a Kitchenaide mixer with the wire whip attachment. With the machine running, add the olive oil and warm milk in a stream. Whip until the brandade has the consistency of mashed potatoes (try to accomplish this as quickly as possible). If the brandade seems too thick, add a little poaching liquid.
7. Season the brandade with the lemon juice and pepper. Transfer to a medium ceramic baking dish or 2 medium sized ramekins. Bake for 15 minutes, then broil for another 2-3 minutes until browned on top. Serve piping hot with flatbread.
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Here are some recipes that you can serve with Brandade de Morue...
Flatbread with Fennel Seeds