Cod Brandade
Ingredients
- 600 gSalted cod (desalted for 24h and drained)
- 400 gPotato (boiled)
- 3 pcGarlic (finely minced)
- 150 mlExtra virgin olive oil (warmed)
- 100 mlWhole milk (hot)
- 2 pcThyme (sprigs)
- 2 pcBay leaf (whole)
- 1 pinchNutmeg (grated)
- 1 pinchBlack pepper ground (to taste)
Method
Flaked fish bound by a smooth emulsion of olive oil and warm milk. The crust should be golden and crispy after grilling, contrasting with the garlic-scented, melting center.
- 1
Place the cod in a pot of cold water with thyme and bay leaf. Bring to a simmer. As soon as the water trembles, count 10 minutes. The flesh should flake easily under finger pressure.
- 2
Boil the potatoes. Peel and mash them while still hot. Drain the cod, remove skin and bones, then flake it finely with a fork.
- 3
In a pan, mix the cod and garlic. Pour in the warm olive oil and hot milk alternately, stirring vigorously with a wooden spoon. The mixture should rise and turn white like a supple puree.
- 4
Fold in the mashed potatoes. Season with pepper and nutmeg. Spread in a dish, score the surface with a fork, and place under the grill until the ridges are well browned.
Frequently asked questions
How do you get this dish right?
- Never let the mixture boil once the oil is added, or the fat will separate.
- Desalting is key: change the water at least 3 times over 24 hours.
- For a rustic texture, use a masher rather than a blender which would make the potatoes gluey.
How long does this dish keep?
Keeps for 48 hours in the refrigerator. Reheat gently in the oven covered with foil to prevent drying out.
