Salt Cod Brandade

Ingredients

• 400g Salt cod (bacalao)
• 200ml Milk
• 100ml Olive oil
• 2 Garlic cloves, minced
• 1 Bay leaf
• Prise Pinch nutmeg
• Saft von 1/2 Juice of 1/2 lemon
• Optional: 2 EL Optional: 2 tbsp fresh parsley, chopped
• Zum Abschmecken Salt and pepper to taste

Instructions

1. Soak the salt cod in cold water for 24-48 hours, changing the water every few hours to desalinate it.
2. Drain and rinse the desalinated salt cod under running water. Place in a pot, cover with fresh water, and add the bay leaf. Bring to a boil, then reduce heat and simmer gently for 15-20 minutes until the fish is tender.
3. Drain the fish and let it cool. Discard the bay leaf. Remove any skin and bones, then flake the flesh.
4. In a separate saucepan, warm the milk over low heat. In a third saucepan, gently warm the olive oil with the minced garlic over very low heat, without browning the garlic.
5. Place the flaked salt cod in a bowl. Gradually incorporate the warm milk and warm olive oil alternately, stirring constantly with a wooden spoon or fork, until a creamy, airy paste forms. Traditionally, it's not puréed to maintain texture.
6. Season with nutmeg, lemon juice, salt, and pepper to taste. Stir in chopped parsley if desired.
7. Serve warm, often briefly baked in an oven-safe dish until the surface is lightly golden. Serve with toasted baguette slices or boiled potatoes.

Nutrition