Brandade De Morue

Recipe Ingredients

1		Garlic clove - peeled
2 lbs	908g / 32oz	Salt cod fillets - soaked in milk
		For two days and drained
4 cups	948ml	Olive oil
1 1/4 cups	296ml	Milk - at room temperature
		Juice of one lemon
		Freshly-ground white pepper - to taste
12		French bread - (1/2" thick)
		Oil - for frying
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe 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.

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

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