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Suggest a better description1. Soak the salt cod in cold water for 2 days, changing the water several times. 2. Drain the cod and put it into the pan of cold water just to cover. 3. Bring just to the boil and then poach over a low heat for 8 to 10 minutes until just tender. 4. Drain the fish and allow to cool slightly before flaking with a fork and discarding all the skin and bone. 5. Heat the oil in a saucepan until very hot. Scald the milk in another saucepan. 6. Put the fish into a food processor and add the hot oil a little at a time, pulsing the processor rather than mixing continuously. 7. The mixture should not be overworked or it will become too soft and lack texture. 8. When the oil has been added, continue with the milk, once again adding the liquid a little at a time. 9. The finished puree should be white, smooth and stiff enough to hold its shape. 10. Stir in the garlic, lemon juice, nutmeg and pepper before spooning the mixture into separate bowls and surrounding with the croutes. 11. Sprinkle with chopped parsley NOTES : Chef:Greg Robinson
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 4 | ||
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Calories: 322 | ||
Calories from Fat: 174 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 81.9mg | 25 % | |
Sodium 109.9mg | 4 % | |
Potassium 820.5mg | 22 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.5g | ||
Protein 34.1g | 49 % | |
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. |
Calories per serving: 322
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