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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.

95 K 4.1/5 (13 reviews)

1 hour 35 min. difficulté

Easy

5.15 €

4 people

7 Ingredients

Last modified on: March 2^nd 2014

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For 4 people, you will need:

1 400 ml salt-cod
2 300 ml potatoes
3 70 ml shallot
4 80 ml olive oil
5 parsley
6 salt
7 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 55 min.

Cooking: 40 min.

All in all: 1 hour 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

The day before, desalt 400 ml 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 ml 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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	80 RDI=30 %	70 RDI=7 %	80 RDI=10 %	1,310 RDI=70 %	5,500 RDI: 70 %
Per 100 g	9 RDI=4 %	8 RDI=1 %	9 RDI=1 %	150 RDI=8 %	650 RDI: 8 %
Per person	20 RDI=8 %	20 RDI=2 %	20 RDI=3 %	330 RDI=20 %	1,380 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Fish

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