* Exported from MasterCook *
Mediterranean Whipped Salt Cod - Brandade de Morue
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless salt cod -- soaked in cold water to cover for 3 days, changing the water twice a day
1 cup extra-virgin olive oil -- or sunflower seed oil, approximately
3/4 cup milk -- plus 2 tablespoons
1 teaspoon salt
1 garlic clove -- peeled
freshly ground black pepper -- to taste
1 tablespoon very finely chopped parsley leaves
Place the salt cod in a medium-size saucepan and cover with cold water.
Bring to just below a boil slowly over medium heat, never letting the
water come to a boil, then turn off the heat and leave for 20 minutes.
Drain very well. This is very important. Pat dry with paper towels.
Making sure it is dry, place the salt cod in a food processor. Mix the
olive oil and milk. With the machine running, slowly pour in the milk and
olive oil through the feed tube. Stop every once in a while and look at
the consistency of the salt cod. It should not be stringy; if it is,
continue processing. When it is finished, it should look like whipped
cream and be a light, fluffy white foam. If there are any solid-pieces of
salt cod, continue processing.
Put the salt and garlic in a mortar and pound together with a pestle until
the garlic is completely mashed. Stir the garlic into the salt cod and,
once the mixture is velvety, season with black pepper, and stir in the
parsley.
The basic way to serve brandade is to spread it on a shallow plate and
eat it by spreading small amounts on toast points. For other
possibilities, see the note.
Makes 6 cups (12 one-half cup servings)
AuthorNote: This preparation composed of beaten salt cod became popular in
the United States during the 1990s as restaurant chefs and food writers
began to explore Provence, discovering all kinds of culinary gems.
Unfortunately, it is rarely made properly. Its birthplace is Times, in
Languedoc, so we can't say that it is Provencal, although it is known in
Provence (and many consider Nimes to be in Provence). I learned how to
make it in two places: Venice and Nimes. In Venice it is called 'baccala
mantecato', or "whipped salt cod", and is as popular as it is in Languedoc
and Provence. It is also known in Corsica and Catalonia. Chef Michael
Kayser of the Michelin one-star restaurant Alexander, just outside of
Nimes, taught me how to make it, too. Properly made, the salt cod is
whipped and beaten until emulsified with the olive oil and other
ingredients. But that is a bit difficult to do, although a food processor
makes the task much easier than it used to be with only mortar and pestle.
It is important that the soaked cod be thoroughly drained before beating.
Leftover brandade has many wonderful uses. You can use it as a stuffing
for a feuillete de brandade nimoise, a vol-au-vent stuffed with brandade
and a very small piece of anchovy, as I had it once at the Grill Room in
Nimes. Or you could make croquettes with some bechamel sauce and bread
them, or spread brandade on a canape, or stuff it into a crepe with some
Gruyere cheese on top and bake it au gratin. If you have a half-pound of
brandade left, you can make a souffle de brandade, by mixing the brandade
with 3/4 cup hot milk, 2 teaspoons cornstarch, 1 tablespoon butter, 3 egg
yolks, 4 stiffly beaten egg whites, and a pinch of salt.
Cuisine:
"Mediterranean"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 279 Calories; 19g Fat (63.5%
calories from fat); 24g Protein; 1g Carbohydrate; trace Dietary Fiber;
60mg Cholesterol; 2844mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable;
0 Non-Fat Milk; 3 1/2 Fat.
Nutr. Assoc. : 26632 0 0 0 0 0 0
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