French · Seafood

Brandade de Morue

Name: Brandade de Morue
Cuisine: French
Ingredients: 500 g Boneless salt cod; 600 g Potatoes; 800 ml Milk; 4 cloves Garlic; 100 ml Olive oil; 20 ml Lemon juice; 2 g Ground black pepper; 40 g Breadcrumbs; 300 g Crusty bread; 150 g Salad leaves; 2 litres Water for each soaking change

Servings

Ingredients

Boneless salt cod500 g
Potatoes600 g
Milk800 ml
Garlic4 cloves
Olive oil100 ml
Lemon juice20 ml
Ground black pepper2 g
Breadcrumbs40 g
Crusty bread300 g
Salad leaves150 g
Water for each soaking change2 litres

Original recipe serves about 4.

Method

1
Refrigerate the salt cod in the water for 24–48 hours, changing the water at least four times, until suitably desalted. Drain. Heat the oven to 200°C.
2
Peel and dice the potatoes. Put them in a saucepan with the milk and peeled garlic, cover and simmer gently for 15 minutes, stirring to prevent scorching. Add the cod and poach for 8–10 minutes, until the fish reaches 63°C and the potatoes are tender.
3
Drain over a bowl, reserving the milk. Remove any fish bones and mash the potatoes, garlic and cod together. Beat in the olive oil, lemon juice, pepper and 100–200 ml reserved milk to make a soft, spreadable mixture.
4
Transfer to a baking dish, sprinkle with breadcrumbs and bake for 20 minutes until golden and hot throughout. Serve with the sliced bread and salad leaves.

Recipe source: TheMealDB