📝 About This Recipe
Transport your senses to the sun-drenched coast of Nîmes with this luxurious, silky emulsion of salt cod, olive oil, and cream. This classic French dip balances the briny depth of cured fish with the mellow sweetness of garlic and the buttery texture of Yukon Gold potatoes. It is a sophisticated, soulful spread that transforms simple ingredients into a masterpiece of Mediterranean comfort.
🥗 Ingredients
The Fish & Poaching Liquid
- 1 lb Salted Dried Cod (Bacalao) (high quality, skinless and boneless preferred)
- 2 cups Whole Milk (for poaching)
- 2 pieces Bay Leaf (fresh or dried)
- 5-6 pieces Black Peppercorns (whole)
- 2 sprigs Thyme (fresh)
The Potato Base
- 10 oz Yukon Gold Potatoes (peeled and cut into 1-inch chunks)
- 4 pieces Garlic Cloves (smashed and peeled)
The Emulsion & Seasoning
- 3/4 cup Extra-Virgin Olive Oil (use a high-quality, fruity oil)
- 1/2 cup Heavy Cream (warmed slightly)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 pinch Nutmeg (freshly grated)
- 1/4 teaspoon White Pepper (to taste)
Garnish & Dippers
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 loaf Baguette (sliced and toasted into crostini)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin the prep 24 hours in advance by rinsing the salt cod under cold water. Place it in a large bowl, cover with plenty of fresh water, and refrigerate. Change the water at least 3-4 times to properly desalinate the fish.
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2
Drain the cod and rinse one last time. Place the fish in a medium saucepan and cover with the milk, bay leaves, peppercorns, and thyme sprigs. If the milk doesn't 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, place the potato chunks and smashed garlic in a separate pot of salted water. Bring to a boil and cook for 15 minutes or until very tender.
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5
Using a slotted spoon, transfer the poached cod to a plate. Strain the poaching milk through a fine-mesh sieve and reserve 1/2 cup of it. Discard the herbs and peppercorns.
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6
Flake the warm cod with your fingers or a fork, carefully checking for and removing any stray bones or bits of skin.
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7
Drain the potatoes and garlic. Mash them thoroughly using a potato ricer or food mill back into the warm pot to ensure a perfectly smooth, lump-free texture.
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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
Add the flaked cod to the mashed potatoes. Using a sturdy wooden spoon or a stand mixer with the paddle attachment on low, begin to beat the fish into the potatoes.
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10
Slowly drizzle in the warm olive oil and cream mixture in a steady stream while continuing to beat or stir vigorously. The mixture should become pale, creamy, and voluminous.
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11
If the mixture seems too thick, add the reserved poaching milk one tablespoon at a time until you reach a spreadable, dip-like consistency.
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12
Fold in the lemon juice, grated nutmeg, and white pepper. Taste before adding any salt, as the cod may still retain enough salinity.
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13
For a traditional finish, transfer the mixture to a shallow ovenproof dish. Place under a broiler for 3-5 minutes until the top develops beautiful golden-brown peaks.
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14
Garnish with fresh parsley and a drizzle of olive oil. Serve immediately while warm with toasted baguette slices.
💡 Chef's Tips
Always use a potato ricer for the potatoes; a food processor can make the starch gummy and gluey. Don't skip the 24-hour soak, as under-soaked cod will be aggressively salty and tough. Ensure the olive oil and cream are warm when adding them to the fish; cold liquids will break the emulsion. If you prefer a more rustic texture, you can mash the fish less, but for a true 'brandade,' aim for a smooth, whipped consistency. For an extra layer of flavor, roast the garlic cloves before mashing them into the potatoes.
🍽️ Serving Suggestions
Serve with warm, garlic-rubbed crostini or thick-cut sourdough toast. Pair with a crisp, chilled Rosé from Provence or a mineral-forward White Burgundy. Accompany with a side of Niçoise olives and cornichons to cut through the richness. Use it as a luxurious topping for baked jacket potatoes for a more filling meal. Serve alongside a fresh green salad tossed in a sharp lemon vinaigrette.