Salt Codfish Mousse

Name: Salt Codfish Mousse
Total time: 12 h 30 min
Yield: 4 or more servings
Cuisine: french
Ingredients: 1 pound boneless and skinless salt cod, cut into 6 pieces; 1 pound Idaho potatoes; 2 small onions, peeled and stuck with 2 cloves; 1 bay leaf; 2 parsley sprigs; 1 cup milk; 1/2 cup heavy cream; 1/2 cup olive oil; 1 1/2 tablespoons finely chopped garlic; 1/8 teaspoon freshly grated nutmeg; Pinch cayenne pepper; Freshly ground white pepper to taste; Salt if needed; 1 black truffle, minced (optional)

By Pierre Franey

Updated March 1, 2023

Total Time: 12 hours 30 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 or more servings

1pound boneless and skinless salt cod, cut into 6 pieces
1pound Idaho potatoes
2small onions, peeled and stuck with 2 cloves
1bay leaf
2parsley sprigs
1cup milk
½cup heavy cream
½cup olive oil
1½tablespoons finely chopped garlic
⅛teaspoon freshly grated nutmeg
Pinch cayenne pepper
Freshly ground white pepper to taste
Salt if needed
1black truffle, minced (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Put the cod in a dish and add cold water to cover. Let stand 12 hours, changing the water often.
Step 2
Peel the potatoes and cut into large cubes. Put in a saucepan with water to cover and simmer about 20 minutes. Do not overcook. Drain.
Step 3
Meanwhile, drain the cod and transfer it to a large saucepan. Cover with water and add the onions, bay leaf and parsley sprigs. Bring to a boil, lower the heat and simmer for 3 minutes or until the fish is cooked and flaky. Drain well, and discard onions and bay leaf. Carefully remove the bones and skin if necessary.
Step 4
In another saucepan blend the milk and cream. Warm over low heat. Warm the oil in yet another saucepan.
Step 5
Combine the potatoes and garlic in the bowl of an electric mixer. Beat at low speed. Add the cod and beat at medium-high speed.
Step 6
Alternately add the milk mixture and the warm oil until they are all used. Beat in the nutmeg, cayenne and white pepper. Add salt only if needed.
Step 7
Scatter chopped truffles over the dish for color and flavor. Serve warm with toasted French bread.