Salt Cod Mousse

By Mark Bittman

Published February 3, 2004

Total Time
45 minutes
Rating
4(8)
Comments
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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.

Featured in: THE MINIMALIST; The Cod Transformed: First by Salt, Then by Fire

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Ingredients

Yield:6 to 8 servings

  • 1 pound boneless salt cod, soaked overnight, drained and poached 15 minutes

  • 2 cloves garlic, peeled, or to taste

  • ⅔ cup extra virgin olive oil

  • ⅔ cup heavy cream or milk

  • Freshly ground black pepper to taste

  • Juice of 1 lemon, or to taste

  • ⅛ teaspoon freshly grated nutmeg

  • Salt, if necessary

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

2 grams carbs; 109 milligrams cholesterol; 396 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 27 grams fat; 3992 milligrams sodium; 36 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.)

  3. Step 3

    Just before serving, heat brandade very gently in a nonstick saucepan or in a 300-degree oven, covered. Serve with bread, toast or crackers.

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4 out of 5
8 user ratings
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Comments

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Vklyn

Excellent and simple! My husband is from Venice and was truly impressed. I did add the usual cloves, all spice, bay leaf and peppercorn when I boiled the salt cod (removed after the spices after boiling). Whole milk worked well.

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