Deceptively simple, this Provençal dish is a real powerhouse of flavor. It is traditionally made with a lot of raw garlic, but you can mellow the flavor by cutting back on the raw garlic or gently poaching the garlic in the cream or milk for about a minute before starting.
Soak in cold water to cover:
1 pound salt cod, preferably boneless
Refrigerate, changing the water every 6 to 8 hours, for 24 hours. Rinse one last time, drain, and remove any skin and bones. Place the fish in a saucepan with water to cover, bring to a boil over medium-high heat, and turn off the heat. Let stand for 10 to 15 minutes, then drain and pat dry. Place the fish in a food processor (or you can use a mortar and pestle) along with:
1/4 cup extra-virgin olive oil
1/4 cup heavy cream, half-and-half, or milk
1 to 6 cloves garlic, peeled
With the machine running, add through the feed tube, alternating the two:
1/2 cup extra-virgin olive oil
1/2 cup heavy cream, half-and-half, or milk
Process until the mixture has the consistency of creamy mashed potatoes. Season to taste with:
Fresh lemon juice
Ground black pepper
Freshly grated nutmeg or ground nutmeg
Heat the brandade in the top of a double boiler or in a covered casserole in a 300┬░F oven. Serve warmΓÇönot hotΓÇöwith:
Croutons, pita bread, crackers, crusty bread, or vegetable sticks
