Ingredients Jump to Instructions ↓

  1. 1 clove of garlic, peeled

  2. 2 pounds salt cod fillets, soaked in milk for two days and drained

  3. 4 cups olive oil

  4. 1 1/4 cups milk, at room temperature

  5. Juice of one lemon

  6. Freshly ground white pepper

  7. 12 slices of (1/2-inch) French bread

  8. Oil for frying

  9. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Yield : 6 servings


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