Salt Cod Mousse (Brandade De Morue)

Ingredients

• 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes
• 2 cloves garlic, peeled, or to taste
• ⅔ cup extra virgin olive oil
• ⅔ cup heavy cream or milk
• Freshly ground black pepper to taste
• Juice of 1 lemon, or to taste
• ⅛ teaspoon freshly grated nutmeg
• Salt, if necessary

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    527 calories; 35 grams fat; 9 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 48 grams protein; 151 milligrams cholesterol; 5323 milligrams sodium

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

6 to 8 servings

Preparation

1. Place half the cod in a food processor with garlic and 2 tablespoons olive oil. Process, stopping machine to stir down sides once or twice, until as smooth as possible. Add remaining cod, and repeat.
2. Through feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until mixture becomes smooth, creamy and light. (You may not need all the oil and cream.) Add pepper, some lemon juice and nutmeg. Blend, and taste; mixture may need salt and lemon juice. (To this point, you can prepare dish several hours ahead, or even a day; cover, and refrigerate until ready to eat.)
3. Just before serving, heat brandade very gently in a nonstick saucepan or in a 300-degree oven, covered. Serve with bread, toast or crackers.