Another recipe from the cooking class in Arles, France in 7/27/1998. Brandade de Morue is an olive oil emulsion of salt cod. Sounds a bit strange, but surprisingly good. The story shared with us was that salted cod was an important staple back in the time of the Vikings, who brought salted cod when they sailed into the Mediterranean to trade.

• 1 lb 10 oz. Salted Cod filet
• 1 cup Whole Milk or real whey Ricotta
• 1 clove Garlic
• 1/2 Lemon, juiced
• 6-7 Tbsp Olive Oil

1. Soak the cod in water for 24 hours, changing the water often. The next day, poach the cod in a pot of cold water and bring it to a boil, then immediately remove from heat.
2. Take the cod out of the pot, press it to remove extra water and flake it with a fork and/or your fingers into tiny bits.
3. Puree the garlic by shredding it against the tines of a fork on a plate with the lemon juice and a a little salt.
4. Incorporate little by little the cheese and olive oil, stirring well between each addition. Add the garlic puree. Whip/stir the mixture well, aiming towards and unctuous (recipe's words!) texture.
5. Serve with crackers, slices of bread, or enveloped in some puff pastry.

• Could also run the dip under a broiler to give it some color.