A luxuriously smooth emulsion of salt cod, olive oil, garlic, and cream, whipped until light and airy, served with crusty bread.
Ingredients
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500g salt cod, soaked 24 hours with water changes
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150ml extra-virgin olive oil
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100ml heavy cream
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3 cloves garlic, minced
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Juice of 1 lemon
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White pepper
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Fresh parsley, chopped
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Crusty bread for serving
Instructions
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1
Drain soaked salt cod, place in cold water, and gently poach 10-12 min until flaky. Drain and remove skin and bones.
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2
Flake the cod finely and place in a heavy saucepan over very low heat.
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3
Alternately add olive oil and cream in thin streams, stirring vigorously and constantly.
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4
Continue working the mixture for 15-20 min until it becomes a smooth, fluffy emulsion.
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5
Stir in garlic and lemon juice. Season with white pepper.
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6
Garnish with parsley and serve warm with crusty bread.
Did You Know?
The name brandamincium comes from the Monegasque words meaning to shake and to stir, describing the vigorous action needed to emulsify the cod.