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Salt cod brandade

"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.

67K 12 4.1

Last modified on: March 2^nd 2014

Keywords for this recipe:Brandade Salt cod Bistrot Potatoes

For 4 people, you will need:

0 400 g salt-cod
1 300 g potatoes
2 70 g shallot
3 80 ml olive oil
4 parsley
5 salt
6 pepper
Total weight: 850 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

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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...

Keeping

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,314 Kcal or 5,501 Kj	79 gr	69 gr	80 gr
66 %	30 %	7 %	12 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
155 Kcal or 649 Kj	9 gr	8 gr	9 gr
8 %	4 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
329 Kcal or 1,377 Kj	20 gr	17 gr	20 gr
16 %	8 %	2 %	3 %

% 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 : 5.13 €
Per person : 1.28 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Salt-cod: You can check-out other recipes which use it, like for example: Icelandic-style fish and vegetable pie, ... All
	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Avengers' potatoes, Sorrel soup, Piedmont salad, Potato tortilla (Spanish omelette), Winegrowers' sausage casserole, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Normandy seafood stew, Scallop and leek pancakes, Raw beetroot mousse with walnuts, Chicken and mushroom pie, Cervelle de Canut, ... All
	Shallot: You can get more informations, or check-out other recipes which use it, for example: The total turnip, Beef Wellington, Hachis parmentier, Creamy risotto with vegetables , Small ratatouille with , ... All

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