Informations:
For
Beginners
Medium
Servings:
4
persons
Length:
30
minutes of cooking
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Ingredients:
1 kg of salted cod
1 small stale bread
20 cl of milk
30 cl + 2 tablespoons of olive oil
1 clove of garlic
1/2 lemon
2 stalks of flat parsley
12 black olives
salt, pepper
Making:
The day before, cut the cod into fragments. Place them in a sieve arranged in a big basin of cold water. Let desalinate for 24 hours by changing the water repeatedly.
The same day, rinse for a long time the cod. Place the fragments in a pot. Cover with cold water. Bring slowly to the boil and cook likewise for 10 min. Warm separately 30 cl of olive oil and the milk.
Drain the poached cod. Remove the black and white skins, the fish bones, and remove slowly (by small pieces) the flesh with a fork.
In a jumper, pour 3 tablespoons of warmed olive oil. Add the fish. Crush it over a low heat, to reduce it into a fine and homogeneous dough, then, incorporate little by little and by alternating them, the tepid oil and the milk.
When the brandade looks like a smooth puree, pepper it and add some lemon juice. Taste and rectify the seasoning if necessary. Pour it into a warm dish and let it rest in the warm oven.
Cut the bread into slices. Rub a clove of garlic on it and fry it in the rest of oil.
Before serving, sprinkle the brandade with some flat parsley and serve with the bread and olives.
Bon Appétit !
En accompagnement : Un minervois blanc ou un rosé de Provence
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