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RECIPE OF THE MONTHRestaurant: Lily Bistro Chefs: Lynette Mosher & Robert Krajewski Smoked Brandade Fritters with Roasted Red Pepper, Black Olive, Shallot Relish 1 lb salt cod 1 quart of heavy cream 4 cloves of garlic 1 tbs fresh tyme 5-6 peeled, boiled potatoes 1 cup ap flour 2 eggs 1 tsp baking powder Canola oil for frying
1. Soak salt cod in water overnight
Combine all ingredients season to taste
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