Brandade de Morue (Salt Cod, Olive Oil, and Cream Purée)
Brandade de morue is a smooth, garlicky purée of salt cod and olive oil from the south of France, and it is easy to make once the fish has soaked. The long soak does the real work, turning a stiff slab of preserved cod into something that poaches tender and flakes at a touch. Whipped with onion, garlic, lemon and cream, it spreads like a rich pâté on toast or crisp roasted potatoes.
Instructions
Put the salt cod in a large bowl of cold water. Soak it for 24 hours, changing the water several times, until the fish has fully rehydrated.
Poach the soaked cod in plain water for 25 minutes, or until it flakes easily when you test it with a fork. Drain it and break it into pieces.
Cook the chopped onion in some of the olive oil over low heat until it turns translucent.
In a food processor, purée the cod, onion and garlic with half of the olive oil.
With the motor running, add the milk or cream, then the rest of the oil, the lemon juice and pepper. Blend until smooth, and if the purée is too thick, loosen it with a little more milk or cream.
Serve on toast, or over potato slices that have been coated with olive oil and roasted in a 400ºF (200ºC) oven for 30 to 40 minutes, turned once.
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