CookEat Recipe
Salt Cod Brandade
Salt Cod Brandade Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2899. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Refrigerator-desalt with water changes; measure remaining salt and recovered fish; fish≥70°C and emulsion stability need trial. Limites : Salt load after desalting, edible fish recovery and brandade emulsion untested; six-toasts service is not six diner portions.
Method
Steps
Step 1
Refrigerator-soak 2.5lb salt cod in recorded cold water EIGHTEEN HOURS, changing water two or three times; drain. Cover in fresh cold water and cook gently WITHOUT boiling twenty-minute guide to fish70°C; drain/debone and measure recovered fish.
Step 2
Shred warm cod five minutes, beat in half-lemon juice and half-gill oil dropwise, then half-gill cream little by little, parsley/cayenne until creamy. Serve with SIX separate toast slices.
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