| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Emlive01 | 6 | servings |
INGREDIENTS
| 1 | Garlic clove; peeled | |
| 2 | lb | Salt cod fillets; soaked in milk |
| For two days and drained | ||
| 4 | c | Olive oil |
| 1 1/4 | c | Milk; at room temperature |
| Juice of one lemon | ||
| Freshly-ground white pepper; to taste | ||
| 12 | sl | French bread -; (1/2" thick) |
| Oil; for frying | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
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. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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