Salt cod brandade

For 4 people, you will need:

1 400 g salt-cod
2 300 g potatoes
3 70 g shallot
4 80 ml olive oil
5 parsley
6 salt
7 pepper
Total weight: 850 grams

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
55 min.	37 min.	1 hour 32 min.

Keeping:

A few days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

The day before, desalt 400 g salt-cod by soaking in several changes of cold water.

On the day, cook the cod by placing in cold water and bringing this up to a gentle simmer. A good way to be sure it is properly cooked is to measure the temperature in the centre. As soon as the fish reaches 140°F (60°C), it is cooked.

Set aside.

Stage 2 - 25 min.

Put the potatoes straight into the cooking water from the cod and boil until soft.

Set aside.

Stage 3 - 5 min.

Prepare and chop 70 g shallot.

Stage 4 - 2 min.

Pour 2 tablespoons olive oil into a frying pan on medium heat. When hot, add the shallot, salt and pepper. Cook for 1 or 2 minutes without colouring.

Stage 5 - 10 min.

Break the cod into flakes, discarding the skin and bones.

Peel the potatoes and chop into small pieces.

Stage 6 - 2 min.

Put the cod and shallots into a food-processor bowl.

Stage 7 - 5 min.

Add the potatoes and blend (using the blender blade) while adding the olive oil in a thin stream, until the mixture becomes a thick purée.

Stage 8 - 3 min.

Add the parsley at the end.

Preheat the oven to 390°F (200°C).

Stage 9 - 5 min.

Spread the brandade purée in a gratin dish. You can comb the top with a fork to make it more attractive.

Stage 10 - 25 min.

Bake for about 30 minutes until nicely browned.

Stage 11

Your brandade is ready. You can serve it with a mixed green salad or just corn salad and a good french dressing (vinaigrette).

Stage 12

Another way of cooking/serving: as pan-fried fish cakes.

Heat 1 tablespoon olive oil in a large frying pan on high heat. Arrange tart/dessert rings in the pan.

Stage 13

Fill the rings with the brandade purée, pressing the mixture down gently.

Leave the bottom to brown before removing the rings...

Stage 14

...then turn the cakes over to brown on the other side.

Serve one fish cake per person, with salad (for example, like the earlier version).

Remarks

Translator's note: cod in French is "le cabillaud" when fresh, "la morue" when dried and salted.

If many people do not realise that it is one and the same fish, they all seem to have their own favourite tips for desalting their "morue": some suggest leaving the fish all day in the toilet cistern, which should be flushed at regular intervals...

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 8.74 €
Per person : 2.19 €

Note : These prices are only approximate

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