Brandade de morue
Brandade de morue, from above
Non vegNîmes

Brandade de morue

Salt cod whipped with olive oil, garlic and potato into a silky spread. Provence on toast.

60 minTime
37 gProtein each
mildSpice
24hPlan ahead. Soak for 24 hours first; the 60 minutes come after.
Salt cod of the south2 chapters · 1 min read

Make it your way

Grandma's waySalt cod, olive oil, garlic and potato.
The original
468kcalsame
37 gproteinsame
2 gfibresame
60minutessame

Classic brandade de morue.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Salt cod300 g dried salt cod
Milkfor poaching and beating
Bay leaf (indian bay leaf)1
Potato2 medium
Olive oil½ cup
Garlic3 cloves, crushed
Lemona squeeze
Black peppera pinch
Flat leaf parsleychopped
Baguette (french bread roll)toasted slices, to serve

Method

5 steps
  1. 1Soak the salt cod in cold water for 24 hours, changing the water four times.
  2. 2Poach the cod in half milk, half water with the bay leaf for 8 to 10 minutes, then flake, removing skin and bones.
  3. 3Boil the potatoes and mash smoothly. Warm the olive oil with the garlic.
  4. 4Over low heat, beat the cod with a wooden spoon, adding warm oil and a little warm milk alternately.
  5. 5Fold in the potato, season with lemon and pepper, scatter parsley and serve warm with toasts.
Serve it like this

Spoon into a warm bowl, drizzle with olive oil and serve with toasted baguette and a green salad.

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Make it a meal

What goes with Brandade de morue: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Pain d'épices90 min
With a main Ratatouille70 min
On the side Tapenade15 min
On the side Salade piémontaise35 min
To drink Chocolat chaud10 min
Something sweet Far breton75 min
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