Brandade de Morue from The Robert Carrier Cookbook by Robert Carrier

Name: Brandade de Morue from The Robert Carrier Cookbook by Robert Carrier
Ingredients: 1-2 cloves garlic, crushed; 1 pound salt cod fillets (smoked haddock fillets may be used in another delicious version of this dish); 6 tablespoons double cream; ¼ pint olive oil; 1-2 boiled potatoes (optional); freshly ground black pepper; toast triangles fried in butter; juice and finely grated rind of ½ lemon

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Soak cod fillets overnight in a bowl under gently running water. Drain; put salt cod in a saucepan, cover with cold water and bring to a boil; drain and return to saucepan; cover with cold water an...

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Ingredients

1-2 cloves garlic, crushed
1 pound salt cod fillets (smoked haddock fillets may be used in another delicious version of this dish)
6 tablespoons double cream
¼ pint olive oil
1-2 boiled potatoes (optional)
freshly ground black pepper
toast triangles fried in butter
juice and finely grated rind of ½ lemon