BRANDADE DE MORUE (SALT COD AND POTATO PUREE)
Provided by Moira Hodgson
Categories dinner, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- One day ahead, soak the salt cod overnight in cold water to cover, changing the water several times. Drain and rinse thoroughly.
- On the day of serving, boil the potatoes until they are tender. Poach the salt cod in fresh cold water to cover for 15 minutes. Drain, rinse and remove any pieces of skin or bone.
- Combine the potatoes, salt cod and garlic in a food processor. Puree until smooth. Gently heat the olive oil in a small pan. With the machine running, slowly add the hot oil through the funnel, then the hot milk. Season to taste with white pepper. Place the puree in a gratin dish.
- Just before serving, put the puree under a preheated broiler and brown lightly. Serve with fried bread triangles.
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Noah Koroma
[email protected]I can't wait to try this recipe.
Whitnie Strohlin wlison
[email protected]This dish is perfect for a special occasion.
R T . Tajul islam Rihab
[email protected]I'll definitely be making this dish again soon.
Hafsa Umar
[email protected]I'm so glad I tried this recipe.
mazin ali
[email protected]This is the best brandade de morue I've ever had.
Candice Esbend
[email protected]I could eat this dish every day.
Mutahir shah Shah g
[email protected]This dish is so comforting and satisfying.
Ojukwu Augustina
[email protected]I love the way the salt cod and potato puree complement each other.
Azar Noor
[email protected]The flavors in this dish are amazing.
Arslan Khan
[email protected]This recipe is a keeper!
Ksm Bangl
[email protected]This dish is a must-try for seafood lovers.
Hshsh Hsbsb
[email protected]I highly recommend this recipe.
Chad Grass
[email protected]Delicious!
Cabdi case Maxamed
[email protected]This recipe was easy to follow and the dish turned out great! I will definitely be making it again.
gugulethu machabango
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish. The salt cod was mild and flaky, and the potato puree was very creamy.
Jayden Plaatjies
[email protected]I love how versatile this dish is. You can serve it as an appetizer, main course, or even a side dish.
Iftakher Alamin
[email protected]This was a great recipe for a special occasion. It was a bit time-consuming, but it was definitely worth the effort.
star mobile
[email protected]I've never had brandade de morue before, but I'm definitely a fan now! The flavors were so rich and complex, and the texture was smooth and creamy.
Arslan Khan Wagan
[email protected]This dish was absolutely delightful! The combination of the flaky salt cod and the creamy potato puree was perfect, and the flavors were incredibly well-balanced.