Brandade de morue
Soak the salt cod in cold water, changing the water several times, for at least 24 hours beforehand.
Gently poach the drained cod in water to cover for about 10-15 minutes.
Take out the cod, let it cool and take off the skin if there is a skin. Carefully go over it and pick out any bones.
Roughly flake the cod into the bowl of a food processor or mixer, with the garlic cloves. Pulse to chop it up, then add the olive oil and creme fraiche. Puree intil smooth. The consistency should be that of thick mayonnaise. Add a little more olive oil if necessary.
This makes about 2 cups. Store any left over sauce well covered in the refrigerator, and use up within a few days.
- 200g / 7 oz. piece of salt cod
- 3 Tbs. extra virgin olive oil, preferably from Provence (it should be a bright green, and mildly flavored)
- 4 garlic cloves
- 150g / 5 oz. creme fraiche
Soak the salt cod in cold water, changing the water several times, for at least 24 hours beforehand.
Gently poach the drained cod in water to cover for about 10-15 minutes.
Take out the cod, let it cool and take off the skin if there is a skin. Carefully go over it and pick out any bones.
Roughly flake the cod into the bowl of a food processor or mixer, with the garlic cloves. Pulse to chop it up, then add the olive oil and creme fraiche. Puree intil smooth. The consistency should be that of thick mayonnaise. Add a little more olive oil if necessary.
This makes about 2 cups. Store any left over sauce well covered in the refrigerator, and use up within a few days.