(with apologies for the callous, cold-blooded murder of a perfectly good Stefano di Pieri recipe)
2 fillets or about 500g smoked cod (Yes I know one usually uses dried salted cod, but I was feeling stingy and the human had already defrosted these).
Milk
Peppercorns
Bay leaf
Cream
Cook fillets in a mixture of half-water, half-milk, in a covered pan: bring to boil then let simmer for 15 minutes. Allow to cool in pan. Clean mess from stove top.
Strain, discarding liquid. Suggested uses for same are most welcome...
Flake fish into a large mortar or food processor bowl, removing skin and bones.
Pound, adding cream, until some of the mixture emulsifies - I prefer a mix of textures and the occasional intact flake.
Serve on toast, as a kind of winter antipasto.
3 comments:
Mmmmm.
I make a smoked trout brandade and put a peeled clove of garlic and a sprig of thyme to simmer with the milk before the trout goes in. they get fished out before the pounding starts.
Hugo, tell your human that the well of benevolence might be restored if he were to make this dish for his local laundress.
Served on toasted wholesome pain?
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