RIAD'S BRANDADE DE MORUE
This Provencal dish -- made with pounded salt cod and pureed potatoes -- is a staple in French bistros. Riad Nasr of New York City's Balthazar restaurant shares his recipe and preparation technique.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- In large bowl, completely cover cod in water, and soak for at least 24 hours, changing water every 2 to 3 hours.
- Make two bouquets garnis: For each, bunch 2 bay leaves, 1 sprig rosemary, and 6 sprigs thyme together, and tie with kitchen string. In a medium saucepan, place cod with 1 head of garlic, 1 bouquet garni, the milk, and 1 cup water. Over low heat, bring to simmer. Cook until fish is flaky, about 10 minutes. Drain, and discard garlic and bouquet garni. When cool enough to touch, flake fish, and set aside.
- Place potatoes in medium saucepan, and cover with salted water. Cook potatoes at a simmer until fork-tender, 15 to 20 minutes, and drain.
- In small saucepan, add oil, remaining head of garlic, and remaining bouquet garni. Over low heat, warm the oil, about 10 minutes. Discard garlic and bouquet garni.
- Put potatoes through a food mill while still warm. In the bowl of an electric mixer fitted with the paddle attachment, combine potatoes and cod on low speed until just incorporated. Slowly add the infused oil, then add 1 cup cream. Do not overmix, or potatoes will become pasty.
- Garnish brandade with remaining 2 tablespoons warm cream and garlic confit. Serve with toasted croutons or bread.
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Shahid Abbasi
[email protected]This is a must-try recipe! 10/10
Captain Khan
[email protected]I can't wait to make this again!
Sara Irman
[email protected]I would definitely recommend this recipe to anyone who loves fish.
Enauat Sarwari
[email protected]This is the best brandade de morue recipe I've ever tried.
Meer Mohsin
[email protected]I've made this recipe several times and it's always a crowd pleaser.
Yene Yerase
[email protected]I'm not usually a fan of cod, but this recipe changed my mind. It was so flavorful and moist.
Ahmed Abir
[email protected]I love this recipe! It's so simple, yet so delicious.
Arnob Barua
[email protected]This was a great recipe for a special occasion. It was easy enough to make, but felt fancy.
Md Sofik
[email protected]The recipe was easy to follow and the end result was incredible.
Quinnie The Pooh
[email protected]This dish was absolutely delicious! The ingredients blended together so well and created a perfect balance of flavors.
Morvin Roberts
[email protected]Amazing! The salt cod was fluffy and flaky and the olive oil added just the right amount of flavor.
Faviola Zarazua
[email protected]My first time making brandade and it couldn't have been easier. Loved the buttery taste.
Rana Pk
[email protected]It came out of the oven perfectly golden and crisp. Loved it, thank you!
Briara August
[email protected]Great recipe! The brandade turned out so smooth and flavorful. Will definitely make it again.
Rukaiya sumaiya Khatoon
[email protected]Creamy texture, a hint of smokiness from the paprika, this one is definitely a keeper.
MD SH Limon Khan
[email protected]This brandade was a hit at my last dinner party. Easy to follow instructions.