Cod, Olive Oil, and Cream Sauce (Brandade de Morue)
Regional Dishes
Source and licence
"Cod, Olive Oil, and Cream Sauce (Brandade de Morue)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cod,_Olive_Oil,_and_Cream_Sauce_(Brandade_de_Morue), revision 4523271), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cod,_Olive_Oil,_and_Cream_Sauce_(Brandade_de_Morue)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523271
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
France. Associated with France by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 lb salt cod, skinless and boneless
- 1 cup olive oil
- ½ cup milk or heavy cream
- 1 tbsp fresh lemon juice, or to taste
- 1 cup finely-chopped onion
- 2 cloves garlic, pressed or grated with a microplane
- Pepper
Method
- Place the salt cod in a large bowl of cold water.
- Soak for 24 hours, changing the water several times. When the fish has completely rehydrated, it is ready for the next step.
- Poach the cod in plain water for 25 minutes or until it flakes easily when tested.
- Drain and break it into pieces.
- Cook the onion in olive oil over low heat until 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, rest of the oil, lemon juice and pepper.
- Blend until smooth. If it is too thick, thin with milk or cream.
- Serve on toast or over potato slices, coated with olive oil and roasted in a 400ºF (200ºC) oven for 30 to 40 minutes, turning once.