| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 1 | lb | Salt cod |
| 1 | Garlic clove | |
| 1/3 | c | Olive oil |
| 3 | tb | Heavy cream |
INSTRUCTIONS
Soak cod overnight, changing the water twice. In the morning, rinse cod and cover with cold water. Bring to a boil, reduce heat and simmer until fish is tender, about 10 to 15 minutes. Drain and flake fish, removing sinews and bones. With the metal blade in place, add 1/2 the cod and garlic to the beaker. Process, turning on and off continuously, for about 30 seconds. Scrape down with a spatula and add remaining cod. Process again, turning on and off continuously, until evenly chopped, about 30 seconds. With machine running, gradually pour olive oil and cream through the feed tube. Process until completely smooth. If brandade is refrigerated, it may thicken. If this happens, return it to beaker and pour in a little cream. Reheat in a thick-bottomed saucepan, stirring frequently. The spread should have the consistency of mashed potatoes. Makes about 2 1/2 cups. Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart" by James Beard and Carl Jerome NOTES : This is one of the few dishes that doesn't taste at all as it reads. People have been known to become addicted to it and in France it is often served with a truffle garnish. It is a versatile dish and equally often, it is spread on toast, sprinkled with grated Swiss cheese and run briefly under the broiler. Brandade also can be mixed with cream puff dough and fried in deep fat for extremely good fritters. Posted to MC-Recipe Digest V1 #974 by Leon & Miriam Posvolsky <[email protected]> on Dec 30, 1997
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