Brandade de Morue

Directions

1. 1
   Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes.
2. 2
   Drain and pick out any stray bones or pieces of skin.
3. 3
   Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil.
4. 4
   Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream.
5. 5
   Continue until the mixture becomes smooth, creamy, and light.
6. 6
   (You may not need all of the oil and cream.)
7. 7
   Add pepper, some of the lemon juice, and the nutmeg.
8. 8
   Blend and taste; the mixture may need a bit of salt and more lemon juice.
9. 9
   (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until youre ready to eat.)
10. 10
    Reheat the brandade if necessary, in a double boiler or in a 300F oven, covered.
11. 11
    Serve with bread, toast, or crackers.