Brandade de Morue (Salt Cod and Potato Puree)

Ingredients

• 1 pound salt cod, cut into pieces
• 1 pound potatoes, peeled
• 2 cloves garlic, minced (green part removed)
• ½ cup extra-virgin olive oil
• 1 cup hot milk
• Freshly ground white pepper to taste
• Triangles of bread fried in olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    844 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 81 grams protein; 178 milligrams cholesterol; 8286 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 to 6 servings

Preparation

1. One day ahead, soak the salt cod overnight in cold water to cover, changing the water several times. Drain and rinse thoroughly.
2. On the day of serving, boil the potatoes until they are tender. Poach the salt cod in fresh cold water to cover for 15 minutes. Drain, rinse and remove any pieces of skin or bone.
3. Combine the potatoes, salt cod and garlic in a food processor. Puree until smooth. Gently heat the olive oil in a small pan. With the machine running, slowly add the hot oil through the funnel, then the hot milk. Season to taste with white pepper. Place the puree in a gratin dish.
4. Just before serving, put the puree under a preheated broiler and brown lightly. Serve with fried bread triangles.