📝 About This Recipe
Hailing from the sun-drenched shores of Nîmes, this classic French emulsion is a luxurious marriage of salt-cured cod, fragrant olive oil, and creamy potatoes. It is a soul-warming dish that transforms humble ingredients into a velvet-smooth spread bursting with the essence of the Mediterranean. Perfect as a rustic appetizer or a comforting main, it offers a delicate balance of briny fish and rich, garlic-infused cream.
🥗 Ingredients
The Fish
- 1 lb Salt Cod (Bacalao) (boneless and skinless, high-quality thick loin preferred)
- 2 pieces Bay Leaf (dried)
- 5-6 pieces Black Peppercorns (whole)
- 2 sprigs Fresh Thyme
The Base
- 1/2 lb Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 4 pieces Garlic Cloves (smashed and peeled)
- 3/4 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 1/2 cup Heavy Cream (warmed gently)
- 2 cups Whole Milk (for poaching the fish)
Seasoning and Garnish
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 loaf Baguette (sliced and toasted into crostini)
👨🍳 Instructions
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1
Begin by desalinating the salt cod: Rinse the fish under cold water to remove excess salt, then place it in a large bowl covered with cold water. Refrigerate for 24 hours, changing the water at least 4 times.
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2
Drain the fish and place it in a medium saucepan. Cover with the 2 cups of milk (add a little water if needed to submerge completely), bay leaves, peppercorns, and thyme sprigs.
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3
Bring the milk to a very gentle simmer over medium-low heat. Do not let it boil vigorously, as this toughens the fish. Poach for 10-12 minutes until the cod flakes easily with a fork.
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4
In a separate pot, boil the cubed potatoes and smashed garlic cloves in salted water until very tender, about 15 minutes. Drain thoroughly.
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5
Using a slotted spoon, remove the cod from the milk and discard the aromatics. Transfer the fish to a bowl and flake it into small pieces, ensuring any stray bones are removed.
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6
Pass the hot potatoes and garlic through a food mill or potato ricer into a large mixing bowl to ensure a perfectly smooth texture.
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7
Add the flaked cod to the potato mixture. Using a heavy wooden spoon or a stand mixer with a paddle attachment on low speed, begin to beat the fish and potatoes together until combined.
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8
In a small saucepan, combine the olive oil and heavy cream. Heat gently until warm to the touch but not boiling.
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9
Slowly drizzle the warm oil and cream mixture into the fish and potato base in a steady stream, beating constantly. The mixture should emulsify and become light, fluffy, and creamy.
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10
Fold in the lemon juice, white pepper, and a pinch of nutmeg. Taste before adding any additional salt, as the cod may still be sufficiently salty.
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11
For a traditional finish, transfer the mixture to a shallow oven-proof dish. Place under a broiler for 3-5 minutes until the top develops a golden-brown, bubbly crust.
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12
Garnish with fresh parsley and serve immediately while warm with toasted baguette slices.
💡 Chef's Tips
Crucial Step: Never skip the 24-hour soak; if the fish isn't properly desalinated, the dish will be inedibly salty. Texture Secret: Use a food mill or ricer for the potatoes rather than a food processor to avoid a gummy, gluey consistency. Temperature Matters: Ensure the olive oil and cream are warm when adding them to the fish to maintain a stable emulsion. Consistency Check: If the brandade feels too stiff, add a tablespoon or two of the poaching milk to loosen it up. Flavor Tip: Use a high-quality, 'buttery' olive oil rather than a peppery one to keep the flavor delicate and balanced.
🍽️ Serving Suggestions
Serve with warm, garlic-rubbed crostini or thick slices of grilled sourdough bread. Pair with a crisp, chilled white wine from Provence, such as a Vermentino or a dry Rosé. Accompany with a side of Niçoise olives and cornichons to provide a sharp, acidic contrast to the rich puree. For a modern twist, serve with roasted piquillo peppers or a light arugula salad with a lemon vinaigrette. Incorporate it into a main meal by serving alongside soft-boiled eggs and steamed green beans.