Brandade De Morue

This is basically a puree or spread made of poached salt cod. Having said it that simply, let me just say that this is one of my most favourite dishes - the ingredients combine to create flavour-perfection. The salt cod has to be soaked for atleast 24 hours with many changes of water.

Steps

Cover cod with cold water and refrigerate 24 hours , changing water at least 8 times in that period to remove the salt from the fish.

For croutons: position rack in center of oven and preheat to 400f.

Arrange bread slices in singled layer on baking sheet.

Brush tops with oil and bake until just beginning to colour , about 5 minutes.

Rub tops of bread with halved garlic.

Drain cod.

Cover with cold water in a large saucepan and bring just to simmer.

Let simmer until cod is tender and just begins to flake , 8-10 minutes.

Drain cod.

Break into small pieces.

Transfer to processor.

Add crushed garlic cloves.

Combine hot milk and cream.

With machine running , pour olive oil and milk alternately through feed tube , several tablespoonfuls at a time , and blend until smooth.

Season with lemon juice , nutmeg , salt and pepper.

Mound brandade in center of platter.

Surround with croutons , olives and parsley.

Serve at room temperature.

Ingredients

salt cod fish, french bread, olive oil, garlic, milk, cream, fresh lemon juice, nutmeg, olive, parsley sprig