A classic Provençal dish that transforms salt cod into a velvety and comforting preparation. This delicate purée combines the subtle flavor of fish with the richness of extra virgin olive oil and cream, topped with golden croutons for perfect texture.
⏱️525 min
📊Medium
👥6 servings
🍽️Starter
budget-friendlyfestivefamily
Ingredients
500 gdried salted cod
400 gpotatoes
150 mlextra virgin olive oil
150 mlwhole milk
3 goussesgarlic
100 gwhite bread
1 bottefresh flat-leaf parsley
1 pincéewhite pepper
0.5 cuillère à cafénutmeg
2 cuillères à soupefresh lemon juice
Instructions
1SOAKING THE COD: Place the dried salted cod in a bowl filled with cold water and let it soak for at least 24 hours, changing the water regularly (at least 3 to 4 times) to gradually desalt the fish. This step is essential to achieve a brandade with balanced flavor, as cod naturally retains a lot of salt. You will see the flesh become more swollen and supple as the soaking progresses.
2COOKING THE COD: In a large pot, pour cold water and bring gently to a simmer without vigorous boiling. Plunge the desalted cod into this simmering water and let cook for 15 to 20 minutes until the flesh detaches easily from the bones with a fork. The fish should not be in shreds but cooked enough to be deboned easily. Drain thoroughly and let cool slightly before carefully removing all bones and skin.
3COOKING THE POTATOES: Peel and cut the potatoes into regular cubes about 3 cm on each side. Plunge them into a pot of salted boiling water and cook for about 15 minutes until tender when pierced with a fork but without falling apart. The goal is to achieve perfect texture for the purée: neither overcooked nor too firm. Drain well and set aside.
4PREPARING THE CREAMY BASE: In a small pot, pour the milk and olive oil, then add the crushed garlic cloves. Heat over low heat until the mixture simmers slightly, without ever boiling. This emulsion must remain smooth and homogeneous. You can also warm the oil and milk separately and then mix them together for better texture. Let infuse for 5 to 10 minutes so the garlic gently flavors the mixture.
5ASSEMBLING THE BRANDADE: In a mortar or large mixing bowl, gradually incorporate the hot oil and milk mixture into the flaked cod and potatoes. Work energetically using a pestle or wooden spoon until you obtain a smooth, airy, and creamy purée. This operation may take 10 to 15 minutes of work. If the mixture seems too firm, slowly incorporate a bit more warm milk. Season delicately with white pepper, freshly grated nutmeg, and fresh lemon juice. The result should be a light and velvety preparation, subtly perfumed.
6PREPARING CROUTONS AND SERVING: Cut the white bread into small cubes and brown them in a skillet with a drizzle of olive oil until they achieve a beautiful golden crispy color. Drain on paper towels. Arrange the brandade while still warm in small bowls or glasses, garnish with golden croutons and a generous sprinkle of fresh chopped parsley. Serve immediately as a starter accompanied by toasted bread or small slices of toasted country bread. The brandade is best enjoyed warm to fully appreciate its creamy texture.