Brandade de Morue (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 clove of garlic, peeled |
2 pounds salt cod fillets, soaked in milk for two days and drained |
4 cups olive oil |
1 1/4 cups milk, at room temperature |
juice of one lemon |
freshly ground white pepper |
12 slices of (1/2-inch) french bread |
oil for frying |
freshly ground black pepper |
Directions:
1. Preheat the fryer. Pound the garlic in a mortar. Add the codfish and pound both to a soft paste. At this point, start incorporating the olive oil a scant teaspoonful at a time, alternating with drops of milk without ever ceasing to stir rapidly; the brandade gains in fine texture through rapid stirring. If it becomes too thick, add more oil and milk. Complete the seasoning by adding a few drops of lemon juice and white pepper. A brandade should have the consistency of mashed potatoes (which it looks like). Fry the slices of bread in the hot oil until golden brown, about 1 to 2 minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the brandade with the fried bread.
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