French · Starter · Medium
Brandade
Whipped salt cod and olive oil from Nimes, baked golden and served with toast. Deceptively simple, deeply savory.
The whole recipe in 60 seconds
Brandade, in 5 ideas
- Soaking the salt cod properly is non-negotiable; change the water at least 4 times over 24 hours.
- Warm oil and milk absorb better than cold, giving a fluffier texture.
- The beating develops the emulsion that makes brandade creamy without cream.
- In Nimes it is sometimes served cold as a spread; both versions are correct.
- Leftover brandade makes incredible stuffed mushrooms or fish cakes.
What you need
Ingredients
- 1 lb salt cod, soaked 24 hours with several water changes
- 1 lb potatoes, peeled and quartered
- 4 cloves garlic
- 3/4 cup olive oil, warmed
- 1/2 cup whole milk, warmed
- 1/4 tsp black pepper
- 2 tbsp chopped parsley
- Toasted bread, for serving
How to make it
Directions
- Simmer the soaked cod in fresh water 10 minutes until it flakes. Drain, remove skin and bones.
- Boil the potatoes until tender and mash smooth with the garlic.
- Beat the flaked cod into the potatoes, then drizzle in the warm olive oil while beating, like making mayonnaise.
- Beat in the warm milk until fluffy. Season with pepper.
- Spread in a baking dish and broil 5 minutes until golden spots form.
- Serve warm with toast and parsley.
Money saver. Salt cod is sold in boxes at Portuguese, Italian, and Caribbean markets, usually cheaper than the fancy fish counter.