SALT CODFISH MOUSSE
Provided by Pierre Franey
Categories appetizer
Time 12h30m
Yield 4 or more servings
Number Of Ingredients 14
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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- Soak salt fish pieces 12 to 24 hours in a large bowl of cold water, with the fish fully submerged (draining and changing water once or twice during that time. See text above/notes below).
- In a large pot of fresh water, boil pieces of salt cod for 15 to 20 minutes (there should be an inch or two of water above the salt cod, basically ensuring that it is fully submerged and covered by the water). Drain.Note: As you are cooking the salt cod, reduce the heat, if necessary, while still maintaining a boil.
- Once salt fish is cool enough to handle, remove skin and all bones (and discard), shred fish with your hands (checking again for bones and discarding) and lay fish to one side in a bowl.
- Meanwhile, boil potatoes in a pot of lightly salted water until tender (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Drain and let cool slightly. Roughly mash potatoes in the pot.Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil.
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