At Sami’s Shop, we show you how to prepare this delicious dish.
Brandade (Cod Puree)
This puree can also be served with fried bread croutons, garnishing the dish.
Ingredients
1 bowl (300 g) of flaked cod
1 glass (wine glass) of thick liquid cream
150 g chopped Serrano ham.
1 bowl of thick bechamel sauce (see bechamel recipe)
Some small fried bread triangles for garnish
Preparation
Clean the cod of skin and bones (if any); once cleaned it should have the volume of a bowl.
Desalt it in several changes of water and put it to cook in cold water.
When it starts to boil, without reaching a rolling boil, remove the pot from the heat and when the water is lukewarm, drain the cod well and mince it in a food processor or blender (suitable for this use).
Separately, make the bechamel sauce (according to the recipe), using olive oil instead of butter.
Over heat, mix the bechamel and cod thoroughly, and just before serving add the cream, heating everything very well.
Our mouths are already watering just thinking about it!
