John Myers
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Brandade De Morue or Cod Mousse
The perfect brandade de morue or cod mousse recipe with a picture and simple step-by-step instructions.
For the cod:
- 1000 g Cod frozen in pieces
- 1000 g Cold milk
- 4 Pc. Garlic clove unpeeled
- 3 Pc. Bay leaves
- 1,5 pinch Clove powder
- Some fleur de sel pepper
for the mousse:
- 2,5 dl Lukewarm milk Remove from the cooking milk
- 2,5 dl Extra virgin olive oil
- 0,5 Pc. Lemon just the juice
- Espelette pepper- Fleur de Sel- Pepper
Poaching Cod:
- Put the cod in a saucepan, cover with cold milk, add garlic, bay leaves and clove powder, poach for 4-5 minutes.
Puree cod:
- Skinning, boning and plucking of the cod. Peel the garlic. Put everything in a cutter and puree. At the beginning, add a little cooking milk and oil when pureing, then increase. Add the lemon juice and Espelette pepper, season to taste, add a little more if necessary. Arrange in a serving bowl.
Info:
- It was served with jacket potatoes and a mixed salad. You can eat it lukewarm or cold. Applicable in many other processing, aperitifs, brunch, cold buffet, canapés, filling etc … See photo n ° 1
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