This Provencal recipe was published in Marie Claire April 2011 issue . This is a great recipe for a light lunch or 1st course. You can either buy salt cod steaks as per his recipe or you can buy pieces of salt cod sold in trays which comes already skinless and de-boned, making life much easier. You can find salt cod at local markets, Portuguese, Spanish, some Brazilian delis and online.
Ingredients:
600g good quality dried salt cod
250ml extra virgin olive oil extra for frying
1 small loaf of bread, sliced
250ml milk
3 garlic cloves
Method:
1 Place the salt cod in a large dish, cover with cold water and soak overnight, changing the water twice. When ready to cook, drain the cod and place in a saucepan filled with water. Bring slowly to boil, then simmer for around 8 minutes.
2 Drain and flake the fish into pieces, removing all bones and any skin. It’s easiest to do this with your hands, so wait until the fish is cool enough to handle.
3 Gently heat 1-2 tbsp of olive oil in a frying pan. When hot, add the bread slices and fry for a couple of minutes until golden brown. Drain on kitchen paper and keep warm. I grilled the slices of bread in a grilled pan.
4 Put the remaing olive oil in one saucepan and the milk in another and heat both pans gently – do not allow them to boil. Meanwhile, place the garlic cloves in a food processor and whizz until finely chopped. Add the flaked fish and whizz until broken up into fine, feathery pieces.
5 Slowly add a little warmed oil and then little warmed milk, alternating and processing after each addition until the mixture is fluffy and creamy. You may not need all the liquid, so check as you go.
6 When ready, place the brandade in a warmed serving bowl. I served my on an iceberg lettuce. To make a light supper, cook and mash 2-3 potatoes, combine with the brandade mixture and serve. Delicious food for the summer time.
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| Great light supper, 1st course or snack |
It looks very tasty indeed. I live outside London so I think I will search for a supplier online. Thanks
Ro to adorando essas receitas de bacalhau. Bem diferentes. O site ta bonito. x