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Name: Brandade
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/3 c olive oil; 1 Garlic; 3 tb Heavy cream; 1 lb Salt cod

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INGREDIENTS

1/3 c olive oil
1 Garlic
3 tb Heavy cream
1 lb Salt cod

Servings

INSTRUCTIONS

Soak cod overnight, changing the water twice. In the morning, rinse cod and cover with cold water. Bring to a boil, reduce heat and simmer until fish is tender, about 10 to 15 minutes. Drain and flake fish, removing sinews and bones. With the metal blade in place, add 1/2 the cod and garlic to the beaker. Process, turning on and off continuously, for about 30 seconds. Scrape down with a spatula and add remaining cod. Process again, turning on and off continuously, until evenly chopped, about 30 seconds. With machine running, gradually pour olive oil and cream through the feed tube. Process until completely smooth. If brandade is refrigerated, it may thicken. If this happens, return it to beaker and pour in a little cream. Reheat in a thick-bottomed saucepan, stirring frequently. The spread should have the consistency of mashed potatoes. Makes about 2 1/2 cups. Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart" by James Beard and Carl Jerome NOTES : This is one of the few dishes that doesnt taste at all as it reads. People have been known to become addicted to it and in France it is often served with a truffle garnish. It is a versatile dish and equally often, it is spread on toast, sprinkled with grated Swiss cheese and run briefly under the broiler. Brandade also can be mixed with cream puff dough and fried in deep fat for extremely good fritters. Posted to MC-Recipe Digest V1 #974 by Leon & Miriam Posvolsky on Dec 30, 1997

NOTES

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Brandade

1/3 c olive oil
1 Garlic
3 tb Heavy cream
1 lb Salt cod

Soak cod overnight, changing the water twice. In the morning, rinse cod and  cover with cold water. Bring to a boil, reduce heat and simmer until fish  is tender, about 10 to 15 minutes. Drain and flake fish, removing sinews  and bones. With the metal blade in place, add 1/2 the cod and garlic to the  beaker. Process, turning on and off continuously, for about 30 seconds.  Scrape down with a spatula and add remaining cod. Process again, turning on  and off continuously, until evenly chopped, about 30 seconds. With machine  running, gradually pour olive oil and cream through the feed tube. Process  until completely smooth. If brandade is refrigerated, it may thicken. If  this happens, return it to beaker and pour in a little cream. Reheat in a  thick-bottomed saucepan, stirring frequently. The spread should have the  consistency of mashed potatoes. Makes about 2 1/2 cups.    Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart"  by James Beard and Carl Jerome    NOTES : This is one of the few dishes that doesnt taste at all as it  reads. People have been known to become addicted to it and in France it is  often served with a truffle garnish. It is a versatile dish and equally  often, it is spread on toast, sprinkled with grated Swiss cheese and run  briefly under the broiler. Brandade also can be mixed with cream puff dough  and fried in deep fat for extremely good fritters.  Posted to MC-Recipe Digest V1 #974 by Leon & Miriam Posvolsky  <miriamp@pobox.com> on Dec 30, 1997

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Nutrition

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Serving Size: 1 Serving (491g)
Recipe Makes: 1 Servings

Calories: 606
Calories from Fat: 262 (43%)

Amt Per Serving		% DV

	Total Fat 29.1g	39 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 3.2g
Cholesterol 223.2mg		69 %
Sodium 251.3mg		9 %
Potassium 1879.2mg		49 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.6g
Protein 80.4g		115 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 606

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