Brandade (Salt Cod & Potato Puree) - Alex Herbert - Good, Simple, Delicious

Name: Brandade (Salt Cod & Potato Puree) - Alex Herbert - Good, Simple, Delicious
Ingredients: 2 kg salt cod fillets (bone in yields approximately 1kg after cooking); 2 litres milk; 10 black peppercorns; 0.5 bunch fresh thyme; 10 cloves of garlic (unpeeled); 3 bay leaves; 600 mls olive oil (extra virgin); 600 mls full cream milk; 600 gms potatoes (I find Desirees are fine for this); pinch salt and pepper; lemon juice (to taste when served); 125 gms breadcrumbs (from leftover sourdough or any leavened bread for that matter — don’t feel guilty about buying them); 2 whole eggs; vegetable or canola oil (for deep frying)

alexherbert.com.au

Experience the creamy perfection of Alex Herbert's Brandade (Salt Cod & Potato Puree), a recipe passed down through chefs and time, yielding a silky fishy mash perfect for special occasions or...

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Ingredients

2 kg salt cod fillets (bone in yields approximately 1kg after cooking)
2 litres milk
10 black peppercorns
0.5 bunch fresh thyme
10 cloves of garlic (unpeeled)
3 bay leaves
600 mls olive oil (extra virgin)
600 mls full cream milk
600 gms potatoes (I find Desirees are fine for this)
pinch salt and pepper
lemon juice (to taste when served)
125 gms breadcrumbs (from leftover sourdough or any leavened bread for that matter — don’t feel guilty about buying them)
2 whole eggs
vegetable or canola oil (for deep frying)