By Rebecca Franklin. French Food Expert
Brandade is really a purely French niche of pureed salt cod, but there's some debate over adding taters. Purists insist that cod alone is sufficient to produce the smooth texture that the dip is famous. Other French cuisine experts benefit from the dimension added by taters and fearlessly throw them in to the mix. This smooth version is often offered in Marseilles.
Cook’s note: Make sure bring the salt cod to simply a simmer. When the cod is steamed, it is tough and useless with this dip.
Ingredients
- 8 oz salt cod, rinsed well
- 2 large baking taters, peeled, steamed, and mashed without additions
- 1 cup heavy cream
- 5 cloves garlic clove, sliced thin
- 1 bay leaf
- ¼ teaspoon ground thyme
- 1/8 teaspoon ground cloves
- ¼ cup extra virgin essential olive oil
- 1/8 teaspoon white-colored pepper
- Salt to taste
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Preparation
1. Soak cod inside a big bowl water for 3 days, altering water two times daily.
2. In a tiny saucepan, bring cream, garlic clove, bay leaf, thyme, and cloves to some gentle simmer for six-8 minutes, until garlic clove is simply tender. Remove bay leaf from cream and discard it. Process the cream inside a blender until garlic clove is totally pureed.
3. Drain the cod and discard the soaking water.
4. Inside a separate saucepan, cover the cod with water and produce to some simmer.
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Drain the cod and add it, combined with the garlic clove cream and mashed taters, for an electric mixer fitted having a paddle. Mix on low speed for just two minutes, before the mixture is well combined. Beat for the next thirty seconds, adding the essential olive oil inside a slow stream. Season with pepper and salt serve.
Makes 8 servings.
