Three-quarters cup of milk
One cup of olive oil
One-third cup of fresh cream
1 1/2 tablespoons of wheat flour
One tablespoon of butter
Two tablespoons of lemon juice
1 kg of cod cut into pieces
Small onion finely chopped
One clove of garlic
Salt and white pepper to taste
To sprinkle
Two tablespoons of chopped parsley
Three-quarters cup of milk
One cup of olive oil
One-third cup of fresh cream
1 1/2 tablespoons of wheat flour
One tablespoon of butter
Two tablespoons of lemon juice
1 kg of cod cut into pieces
Small onion finely chopped
One clove of garlic
Salt and white pepper to taste
To sprinkle
Two tablespoons of chopped parsley
1
Place the cod in a bowl, cover with water, and let it soak in the refrigerator for 48 hours, changing the water at least four times
2
Boil three liters of water in a large pot
Submerge the fish and boil for two minutes
Remove from heat and let it rest for ten minutes
Drain, clean, and reserve
3
In a medium saucepan, melt the butter over medium heat and add the flour
Fry until golden brown
Add the milk, stirring constantly to prevent lumps
Season with salt and pepper and cook for three minutes or until slightly thickened
Remove from heat and reserve
4
In another saucepan, heat four tablespoons of olive oil over medium heat and sauté the onion and garlic until the onion is golden brown
Remove the garlic and add the fish
Sauté for five minutes and remove from heat
5
Process the cod in a food processor, adding the remaining olive oil and white sauce gradually until smooth
Return the mixture to the heat, add the cream and lemon juice, and stir well
Check the seasoning
Place the brandade in the center of a serving dish, sprinkle with parsley, and serve with bread.
