📝 About This Recipe
Hailing from the sun-drenched coast of Nîmes, Brandade de Morue is a luxurious, silky emulsion of salt cod, olive oil, and cream. This Mediterranean masterpiece transforms humble preserved fish into a cloud-like spread that balances briny depth with the warmth of garlic and high-quality olive oil. It is the ultimate sophisticated appetizer, offering a rustic yet refined taste of Southern France that is traditionally enjoyed with crusty bread or golden crostini.
🥗 Ingredients
The Fish Base
- 1 lb Salt Cod (Bacalao) (boneless and skinless, high-quality center cut preferred)
- 2 cups Whole Milk (for poaching)
- 2 pieces Bay Leaf (fresh or dried)
- 3 pieces Thyme Sprigs (fresh)
- 4 pieces Garlic Cloves (smashed)
The Emulsion & Texture
- 1 large Russet Potato (peeled and cubed into 1-inch pieces)
- 3/4 cup Extra Virgin Olive Oil (fruity, high-quality French or Spanish oil)
- 1/2 cup Heavy Cream (warmed slightly)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
For Serving & Garnish
- 1 loaf French Baguette (sliced and toasted into crostini)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 cup Black Niçoise Olives (for garnish)
- 1 pinch Flaky Sea Salt (optional, use sparingly)
👨🍳 Instructions
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1
Begin by desalinating the salt cod. Place the fish in a large bowl of cold water and refrigerate for 24 hours, changing the water at least 4-5 times to remove excess salt.
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2
After soaking, drain the fish and rinse under cold water. Pat dry and cut into 2-inch chunks, ensuring all bones and skin have been removed.
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3
In a medium saucepan, place the cubed potato in cold salted water. Bring to a boil and cook for 12-15 minutes until very tender. Drain and set aside.
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4
In a separate wide skillet or saucepan, combine the milk, bay leaves, thyme, and smashed garlic. Bring to a very gentle simmer over medium-low heat.
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5
Add the salt cod chunks to the simmering milk. Poach gently for 8-10 minutes until the fish flakes easily with a fork. Do not let the milk come to a rolling boil, as this toughens the fish.
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6
Using a slotted spoon, transfer the poached fish and the garlic cloves to a bowl. Discard the bay leaves and thyme. Reserve 1/4 cup of the poaching milk.
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7
While the fish and potatoes are still warm, place them in a stand mixer fitted with the paddle attachment (or use a heavy bowl and a sturdy whisk for the traditional method).
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8
Mix on low speed to break up the fish and potatoes into a coarse paste. Slowly increase the speed to medium.
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9
Begin the emulsion: With the mixer running, slowly drizzle in the olive oil in a thin, steady stream, much like making mayonnaise. The mixture should become creamy and pale.
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10
Gradually pour in the warm heavy cream and the reserved poaching milk. Continue beating until the texture is light, fluffy, and spreadable.
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11
Fold in the lemon juice, white pepper, and a pinch of nutmeg. Taste before adding salt; the fish often retains enough salinity that extra salt is unnecessary.
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12
For a classic finish, transfer the mixture to a shallow baking dish and place under a broiler for 2-3 minutes until the peaks are golden brown (optional, but highly recommended).
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13
Garnish with fresh parsley and Niçoise olives. Serve warm or at room temperature with toasted baguette slices.
💡 Chef's Tips
Always use a high-quality extra virgin olive oil, as its flavor is prominent in the final dish. Ensure the fish and potatoes are warm when you begin the emulsion; cold ingredients won't incorporate the oil as smoothly. If the brandade feels too thick or heavy, add an extra tablespoon of warm cream or poaching milk to lighten it. For a truly authentic 'Nîmoise' style, you can omit the potato entirely, though the potato version is more common and provides a smoother, more approachable texture. Avoid using a food processor if possible, as the high-speed blades can turn the potato starch gummy; a stand mixer or hand mashing yields the best crumbly-yet-creamy texture.
🍽️ Serving Suggestions
Serve with warm, garlic-rubbed crostini or sturdy potato chips for a modern twist. Pair with a crisp, chilled Rosé from Provence or a dry White Burgundy (Chardonnay). Accompany with a side of cornichons and pickled red onions to cut through the richness. Use leftovers as a filling for 'Piquillo Peppers' or spread onto thick slices of fried polenta. Serve alongside a fresh green salad tossed in a sharp lemon vinaigrette.