📝 About This Recipe
Hailing from the sun-drenched coast of Nîmes, Brandade de Morue is a luxurious emulsion of salt cod, extra-virgin olive oil, and aromatic garlic. This velvety spread strikes a perfect balance between the savory depth of the sea and the creamy comfort of whipped potatoes, making it the crown jewel of French coastal appetizers. It is a celebratory dish that transforms humble preserved fish into a sophisticated, cloud-like delicacy that is impossible to stop eating.
🥗 Ingredients
The Fish and Poaching Liquid
- 1 lb Salt Cod (Bacalao) (boneless, skinless, high-quality center cut)
- 2 cups Whole Milk (for poaching)
- 2 pieces Bay Leaf (fresh or dried)
- 3 sprigs Thyme (fresh)
- 4 pieces Garlic Cloves (smashed)
- 5-6 pieces Black Peppercorns (whole)
The Base and Emulsion
- 8 oz Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 3/4 cup Extra-Virgin Olive Oil (fruity, high-quality French or Spanish oil)
- 1/4 cup Heavy Cream (warmed)
- 2 pieces Garlic Cloves (grated into a fine paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
For Serving
- 1 loaf Baguette (sliced into 1/2 inch rounds)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (for garnish)
👨🍳 Instructions
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1
Begin by soaking the salt cod in a large bowl of cold water for 24 hours. Place it in the refrigerator and change the water at least 4-5 times to properly desalinate the fish.
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2
Drain the cod and rinse it one last time. Place the cod in a medium saucepan and cover with the milk, bay leaves, thyme sprigs, smashed garlic, and peppercorns. If the milk doesn't fully cover the fish, add a splash of water.
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3
Bring the milk to a very gentle simmer over medium-low heat. Do not let it boil vigorously. Poach the fish for 10-12 minutes until it flakes easily with a fork.
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4
While the fish poaches, boil the cubed potatoes in a separate pot of salted water until very tender, about 12-15 minutes. Drain well and let them steam-dry for a minute.
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5
Using a slotted spoon, remove the cod from the milk. Discard the poaching liquid and aromatics. Carefully check the fish for any stray bones or bits of skin.
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6
Pass the warm potatoes through a ricer or food mill into a large warmed mixing bowl. This ensures a perfectly smooth texture without any lumps.
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7
Add the warm poached cod to the potatoes. Using a heavy wooden spoon or a stand mixer with the paddle attachment on low speed, beat the fish and potatoes together until the fish is broken down into fine shreds.
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8
In a small saucepan, combine the olive oil and heavy cream. Warm over low heat until just simmering. This prevents the emulsion from breaking due to temperature shock.
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9
Slowly drizzle the warm oil and cream mixture into the fish and potato mixture while beating continuously. The mixture should become pale, thick, and creamy, similar to the consistency of mashed potatoes but lighter.
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10
Fold in the grated raw garlic, lemon juice, white pepper, and a pinch of nutmeg. Taste before adding any salt; the fish usually retains enough salinity that extra salt is rarely needed.
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11
Preheat your broiler. Transfer the brandade to a shallow oven-proof baking dish or individual ramekins. Smooth the top with a spatula or create a decorative peak pattern.
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12
Place under the broiler for 3-5 minutes until the top is beautifully golden brown and slightly crusty.
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13
Garnish with fresh parsley and lemon zest. Serve immediately while warm with toasted baguette rounds.
💡 Chef's Tips
Always use a ricer or food mill for the potatoes; mashing by hand can result in a gummy texture if over-worked. Don't skip the 24-hour soak; if the fish isn't properly desalinated, the dish will be inedibly salty. Temperature is key—ensure the oil, cream, and fish are all warm when emulsifying to create that signature silky texture. If you prefer a more rustic texture, use a wooden spoon to beat the fish; for a modern, airy mousse, use the whisk attachment on your mixer briefly at the end. If the mixture feels too stiff, add a tablespoon or two of the strained poaching milk to loosen it up.
🍽️ Serving Suggestions
Pair with a crisp, chilled Rosé from Provence or a mineral-forward white wine like Sancerre. Serve alongside a bowl of Niçoise olives and cornichons for a sharp, vinegary contrast to the rich brandade. Provide 'croûtes'—thick slices of baguette rubbed with a raw garlic clove and toasted with olive oil. For an elegant touch, serve with soft-boiled eggs and steamed asparagus spears for dipping. Add a side of lightly dressed bitter greens, like frisée or arugula, to cut through the richness.