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home > recipes > seafood > brandade de morue 2
from Brittany, France 1 lb Cod fillet (fresh, unsalted) 1 cup extravirgin Olive Oil 1 cup Milk 1 garlic clove Wash and clean the Cod fillet, taking care to take out all bones. Put it in a food processor (blender) and reduce to a mash. In a heavy bottom frying pan, pour a couple of tbls of the Olive oil and put over low heat with the garlic clove. Into two(2) separate saucepans, warm up the remaining Olive oil(in one) and the milk (in the other). Add the mashed Cod fillet to the frying pan with the garlic and start whisking with a wooden spoon, adding one tbls of the warm Olive oil followed by one tbls of the warm milk, whilst you keep turning the mixture, until all liquid has been used and absorbed. You should now have a creamy, warm, mash-looking lot in the pan. Season with salt & black-pepper (if you want) and serve with boiled potatoes and toasted garlic bread. Buon Appetito!!!!!

Brandade de Morue 2


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keyword: brandade
keyword: morue
ethnicity: french
recipes for seafood
recipes by italicvs
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(posted October 13, 2002)

from Brittany,
France

1 lb
Cod fillet (fresh, unsalted)
1 cup extravirgin
Olive Oil
1 cup
Milk
1
garlic clove

Wash and
clean the Cod fillet, taking care to take out all bones. Put it in a food processor (blender) and reduce to a mash.

In a
heavy bottom frying
pan, pour a couple of tbls of the Olive oil and put over low heat with the garlic clove. Into two(2) separate saucepans, warm up the remaining Olive oil(in one) and the milk (in the other).

Add the mashed
Cod fillet to the frying
pan with the garlic and start whisking with a wooden spoon, adding one tbls of the warm Olive oil followed by one tbls of the warm milk, whilst you keep turning the mixture, until all liquid has been used and absorbed. You should now have a creamy, warm, mash-looking lot in the pan. Season with salt & black-pepper (if you want) and serve with boiled potatoes and toasted garlic bread.

Buon Appetito!!!!!



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