BRANDADE
There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it's usually some sort of combination of salt cod, potato, garlic, and olive oil. This should always be baked and eaten piping hot, ideally with some homemade crostini.
Provided by Chef John
Categories Appetizers and Snacks Seafood
Time P1DT1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
- Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
- Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
- Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
- Bake in the preheated oven until browned and bubbling, about 20 minutes
Nutrition Facts : Calories 104.9 calories, Carbohydrate 4.7 g, Cholesterol 31.1 mg, Fat 3.5 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 1337 mg, Sugar 0.7 g
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Tavies Dupont
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Karabo Elizabeth
[email protected]I love this recipe! It's so versatile. I've made it with different types of fish, and it always turns out great.
inza rashid
[email protected]This recipe is a bit time-consuming, but it's worth it. The brandade is so delicious and creamy.
Banana 97
[email protected]I followed the recipe exactly, but my brandade turned out too runny. I'm not sure what I did wrong.
Emin Artchakov
[email protected]This dish was a bit bland for my taste. I think I would add more salt and pepper next time.
clownkiller974
[email protected]I've never had brandade before, but this recipe was amazing! The texture was so smooth and creamy, and the flavor was out of this world.
Thato Thato
[email protected]This was a great recipe! I used cod and it turned out perfectly. I will definitely be making this again.
Florence Wambui
[email protected]I made this for my family and they loved it! It's a simple dish, but it's so delicious. I will definitely be making it again.
Jason Darwen
[email protected]This dish is so comforting and flavorful. I love the combination of the potatoes and the fish. It's a great meal for a cold winter night.
Ann-Marie
[email protected]I've made this recipe several times, and it's always a hit. It's a great way to use up leftover fish, and it's so easy to make. I usually serve it with a side of crusty bread.
ashikur ok
[email protected]This was my first time making brandade, and it turned out great! I was a little worried about the texture, but it was perfect. The potatoes were cooked through but still had a little bit of bite to them, and the fish was flaky and tender.
Caroline Hopkins
[email protected]The dish was absolutely delicious! I made it for a dinner party and everyone raved about it. The texture was smooth and creamy, and the flavor was rich and complex. I highly recommend this recipe.