Brandade de Morue

                                                  Serves 6

A southern French classic recipe. It's usually served with slices of crusty bread and raw vegetables, and goes well with a crisp, dry white wine.

Ingredients:

400 g Salt cod, diced, soaked in cold water overnight

500 g cooked potatoes

3 shallots peeled and sliced

250 ml Milk

250 ml Cream

2 eggs

8 Tablespoons olive oil

Black pepper

Procedure:

• Cook the peeled and chopped potatoes and keep on the side.   
• Sweat the chopped shallots in 2 Tbs of olive oil for 5 mins. Add the soaked Cod, potatoes, cream and Milk. 
• Cook until the fish is tender. 
• Strain off most of the liquid and put in a food processor. Add the Eggs and black pepper and mix on medium speed. Slowly incorporate the rest of the olive oil. Taste for salt, but it should be good.  
• Put in oven proof individual dishes and bake 375 degrees for 5-10 mins, when it soufflées and browns. Serve with fresh bread.