Garlic Olive Oil Brandade of Salt Cod

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Posted by in Recipes on Mar 13, 2013 . .

1 Lb skinless, boneless salt cod
4 Tbsp Olive Cart Slow Roasted Garlic Extra Virgin Olive Oil
3 Russet potatoes, peeled and quartered
1/2 Cup Milk
1 Bag Olive Cart Homemade Crustini

Put the salt cod in a large bowl with cold water to cover. Regrigerate for 24 to 36 hours, changing the water at least every 4 hours.
Transfer the salt cod and its last batch of soaking water to a large saucepan and bring to a boil. Reduce the heat to medium-low, and simmer until tender when pierced with a knife, 10 to 15 minutes. Do not overcook or it will toughen.
Using a slotted spatula or slotted spoon, remive the cod to a bowl. When cool enough to handle, break it up with your fingers, being careful to remove any stray bones or pieces of skin. Meanwhile add the potatoes to the same water , bring to a slow rolling boil, and cook over medium heat until tender, 15 to 20 minutes. Drain
Take the bowl containing the cod, add potatoes, pepper, and milk, beat with an electric mixer for a few seconds until ingredients are integrated. Drizzle in 2 Tbsp olive oil and whip until mixture is creamy.
Transfer the Brandade to a shallow oval dish and drizzle with the remaining 2 Tbsp of olive oil. Serve warm with crustini.

Last update: Mar 13, 2013

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