Salt Cod Mousse Recipes

SALT COD MOUSSE

Salt Cod Mousse image

The most familiar preparation of salt cod to most Americans is brandade de morue, or salt cod mousse. For this, the cooked cod is best pounded with a big mortar and pestle to a very creamy consistency. For busy cooks, the recipe here calls for the job to be done in a food processor, but the texture is not quite the same. Purists willing to use a little muscle power will be rewarded with the best results.

Provided by Mark Bittman

Categories dips and spreads, appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes
2 cloves garlic, peeled, or to taste
2/3 cup extra virgin olive oil
2/3 cup heavy cream or milk
Freshly ground black pepper to taste
Juice of 1 lemon, or to taste
1/8 teaspoon freshly grated nutmeg
Salt, if necessary

Steps:

Place half the cod in a food processor with garlic and 2 tablespoons olive oil. Process, stopping machine to stir down sides once or twice, until as smooth as possible. Add remaining cod, and repeat.
Through feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until mixture becomes smooth, creamy and light. (You may not need all the oil and cream.) Add pepper, some lemon juice and nutmeg. Blend, and taste; mixture may need salt and lemon juice. (To this point, you can prepare dish several hours ahead, or even a day; cover, and refrigerate until ready to eat.)
Just before serving, heat brandade very gently in a nonstick saucepan or in a 300-degree oven, covered. Serve with bread, toast or crackers.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 27 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 3992 milligrams, Sugar 1 gram

SALT CODFISH MOUSSE

Salt Codfish Mousse image

Provided by Pierre Franey

Categories appetizer

Time 12h30m

Yield 4 or more servings

Number Of Ingredients 14

Ingredients

1 pound boneless and skinless salt cod, cut into 6 pieces
1 pound Idaho potatoes
2 small onions, peeled and stuck with 2 cloves
1 bay leaf
2 parsley sprigs
1 cup milk
1/2 cup heavy cream
1/2 cup olive oil
1 1/2 tablespoons finely chopped garlic
1/8 teaspoon freshly grated nutmeg
Pinch cayenne pepper
Freshly ground white pepper to taste
Salt if needed
1 black truffle, minced (optional)

Steps:

Put the cod in a dish and add cold water to cover. Let stand 12 hours, changing the water often.
Peel the potatoes and cut into large cubes. Put in a saucepan with water to cover and simmer about 20 minutes. Do not overcook. Drain.
Meanwhile, drain the cod and transfer it to a large saucepan. Cover with water and add the onions, bay leaf and parsley sprigs. Bring to a boil, lower the heat and simmer for 3 minutes or until the fish is cooked and flaky. Drain well, and discard onions and bay leaf. Carefully remove the bones and skin if necessary.
In another saucepan blend the milk and cream. Warm over low heat. Warm the oil in yet another saucepan.
Combine the potatoes and garlic in the bowl of an electric mixer. Beat at low speed. Add the cod and beat at medium-high speed.
Alternately add the milk mixture and the warm oil until they are all used. Beat in the nutmeg, cayenne and white pepper. Add salt only if needed.
Scatter chopped truffles over the dish for color and flavor. Serve warm with toasted French bread.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 28 grams, Carbohydrate 29 grams, Fat 43 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 12 grams, Sodium 8016 milligrams, Sugar 6 grams

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