Cookbook:Cod, Olive Oil, and Cream Sauce (Brandade de Morue)

| French Regional Dishes

Ingredients

 * 1 lb salt cod, skinless and boneless
 * 1 cup olive oil
 * ½ cup milk or heavy cream
 * 1 tbsp fresh lemon juice, or to taste
 * 1 cup finely-chopped onion
 * 2 cloves garlic, pressed or grated with a microplane
 * Pepper

Procedure

 * 1) Place the salt cod in a large bowl of cold water.
 * 2) Soak for 24 hours, changing the water several times. When the fish has completely rehydrated, it is ready for the next step.
 * 3) Poach the cod in plain water for 25 minutes or until it flakes easily when tested.
 * 4) Drain and break it into pieces.
 * 5) Cook the onion in olive oil over low heat until translucent.
 * 6) In a food processor, purée the cod, onion, and garlic with half of the olive oil.
 * 7) With the motor running add the milk or cream, rest of the oil, lemon juice and pepper.
 * 8) Blend until smooth. If it is too thick, thin with milk or cream.
 * 9) Serve on toast or over potato slices, coated with olive oil and roasted in a 400ºF (200ºC) oven for 30 to 40 minutes, turning once.