📝 About This Recipe
Hailing from the sun-drenched coast of Nîmes, this Brandade de Morue is a luxurious emulsion of salt cod, extra virgin olive oil, and aromatic garlic. Unlike the baked potato-heavy versions found elsewhere, this 'cold' method focuses on a silky, mousse-like texture that celebrates the brine of the sea and the richness of the land. It is an elegant, timeless spread that transforms humble preserved fish into a sophisticated centerpiece for any coastal-inspired gathering.
🥗 Ingredients
The Salt Cod
- 1 lb Salted Cod (Bacalao) (boneless, skinless, high-quality center cut)
- 2 cups Whole Milk (for poaching)
- 2 pieces Bay Leaves (fresh preferred)
- 3 sprigs Thyme (fresh)
The Emulsion
- 3/4 cup Extra Virgin Olive Oil (use a mild, fruity oil)
- 1/2 cup Heavy Cream (warmed slightly)
- 4 pieces Garlic Cloves (confit or very finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon White Pepper (finely ground)
- 1 small Yukon Gold Potato (boiled and peeled; used sparingly for stability)
Garnish & Serving
- 2 tablespoons Fresh Chives (finely snipped)
- 1/4 cup Black Olives (Nicoise or Kalamata, chopped)
- 1 loaf Baguette (sliced and toasted into crostini)
- 1 teaspoon Lemon Zest (for a bright finish)
👨🍳 Instructions
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1
Submerge the salt cod in a large bowl of cold water. Refrigerate for 24 hours, changing the water at least 4 times to properly desalinate the fish.
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2
Drain the cod and rinse under cold water. Pat dry and cut into 2-inch chunks, ensuring all stray bones or bits of skin are removed.
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3
In a medium saucepan, combine the cod, milk, bay leaves, and thyme sprigs. Bring to a very gentle simmer over medium-low heat.
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4
Poach the cod for 10-12 minutes. The fish is ready when it flakes easily with a fork. Do not let the milk reach a rolling boil, as this toughens the fish.
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5
While the fish poaches, boil the small potato in a separate pot of salted water until tender. Pass the hot potato through a ricer or mash thoroughly until completely smooth.
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6
Drain the poached cod, discarding the herbs and milk. Place the warm fish in the bowl of a stand mixer fitted with the paddle attachment (or use a heavy mortar and pestle for the traditional method).
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7
Beat the fish on low speed until it breaks down into fine shreds. Add the mashed potato and the garlic.
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8
With the mixer running on medium-low, begin adding the olive oil in a very slow, steady stream, as if making a mayonnaise, to create a stable emulsion.
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9
Once half the oil is incorporated, begin alternating between the remaining olive oil and the warmed heavy cream. The mixture should become pale, thick, and creamy.
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10
Add the lemon juice and white pepper. Taste for salt—usually, the fish retains enough salt that none extra is needed, but adjust if necessary.
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11
Transfer the brandade to a glass bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours.
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12
Before serving, give the cold brandade a vigorous stir to restore its silkiness. Garnish with fresh chives, lemon zest, and a drizzle of olive oil.
💡 Chef's Tips
Always use high-quality extra virgin olive oil; since this is a cold dish, the flavor of the oil will be prominent. To achieve the smoothest texture, ensure the fish and potato are still warm when you begin the emulsion process. If the mixture looks like it might break (separate), add a teaspoon of warm cream and beat vigorously. For a lighter version, you can omit the potato entirely, though it provides a lovely stability for a spreadable dip. Don't skip the 24-hour soak; under-soaked cod will result in an unpleasantly salty dish that masks the delicate olive oil.
🍽️ Serving Suggestions
Serve chilled alongside warm, garlic-rubbed crostini or toasted triangles of brioche. Pair with a crisp, chilled Rosé from Provence or a mineral-forward white wine like Vermentino. Accompany with a side of pickled cornichons and radishes to provide a sharp, crunchy contrast to the creamy fish. Top with a few capers or a spoonful of tapenade for an extra Mediterranean punch. Include it as part of a 'Grand Aïoli' platter with blanched seasonal vegetables.