📝 About This Recipe
Transport your senses to the sun-drenched coast of Nîmes with this luxurious Brandade de Morue, a silky emulsion of salt cod, olive oil, and cream. This classic French comfort dish transforms humble preserved fish into a sophisticated spread, whipped with buttery potatoes and finished under a broiler for a golden, crunchy crust. It is a masterclass in texture—salty, creamy, and garlic-forward—making it the ultimate celebratory appetizer or a decadent pescatarian main.
🥗 Ingredients
The Salt Cod
- 1 lb Salted Cod (Bacalao) (boneless and skinless)
- 2 cups Whole Milk (for poaching)
- 2 pieces Bay Leaf (fresh or dry)
- 5 pieces Black Peppercorns (whole)
The Potato Base
- 12 oz Yukon Gold Potatoes (peeled and cubed into 1-inch pieces)
- 4 pieces Garlic Cloves (smashed and peeled)
- 1 teaspoon Kosher Salt (for boiling water)
The Emulsion
- 1/2 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 1/2 cup Heavy Cream (warmed slightly)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/8 teaspoon Nutmeg (freshly grated)
- 1/4 teaspoon White Pepper (ground)
The Topping
- 1/4 cup Panko Breadcrumbs (for a light crunch)
- 2 tablespoons Parmigiano-Reggiano (finely grated)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by desalinating the cod: Rinse the salt cod under cold water. Place it in a large bowl, cover with cold water, and refrigerate for 24 hours, changing the water at least 3-4 times.
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2
Drain the soaked cod and place it in a medium saucepan. Add the milk, bay leaves, and peppercorns. Bring to a very gentle simmer over medium-low heat. Do not let it boil vigorously or the fish will toughen.
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3
Poach the cod for 10-12 minutes until it flakes easily with a fork. Remove the fish from the milk and set aside on a plate. Discard the poaching liquid and aromatics.
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4
Meanwhile, place the cubed potatoes and smashed garlic in a separate pot of cold salted water. Bring to a boil and cook for 15 minutes or until the potatoes are very tender.
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5
Drain the potatoes and garlic. Pass them through a potato ricer or food mill into a large warm bowl to ensure a perfectly smooth, lump-free consistency.
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6
While the fish and potatoes are still warm, flake the cod into the bowl with the potatoes. Use a wooden spoon or a stand mixer with the paddle attachment to begin mashing them together.
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7
In a small saucepan, gently warm the olive oil and the heavy cream (separately or together) until just lukewarm. They should not be hot.
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8
Slowly drizzle the olive oil into the fish and potato mixture while stirring vigorously or running the mixer on low. This creates the 'brandade' (from the Provençal word 'brandar', meaning to stir).
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9
Gradually add the warm cream, continuing to beat the mixture until it is light, fluffy, and holds its shape. It should have the consistency of thick, whipped mashed potatoes.
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10
Fold in the lemon juice, grated nutmeg, and white pepper. Taste before adding any salt; the cod is often salty enough on its own.
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11
Preheat your broiler to high. Transfer the mixture to a shallow, buttered gratin dish or individual ramekins, smoothing the top with a spatula.
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12
Sprinkle the breadcrumbs and grated cheese evenly over the top. Drizzle with a tiny bit of extra olive oil.
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13
Place under the broiler for 3-5 minutes, watching closely, until the top is bubbly and a deep golden brown.
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14
Remove from the oven, garnish with fresh parsley, and serve immediately while hot and creamy.
💡 Chef's Tips
Always use Yukon Gold potatoes; their waxy-starchy balance provides the best silky texture compared to Russets. Don't skip the 24-hour soak; if the fish isn't properly desalinated, the dish will be inedibly salty. For an even lighter texture, use a stand mixer to whip the brandade, adding the oil and cream in a slow, steady stream just like making mayonnaise. If the mixture seems too thick, add a tablespoon more of warm cream until it reaches your desired 'spreadable' consistency. Avoid using a food processor, which can turn the potato starch gummy; a ricer or hand-mashing is much better for the structure.
🍽️ Serving Suggestions
Serve with thick slices of toasted baguette or sourdough rubbed with a raw garlic clove. Pair with a crisp, chilled white wine from the Rhône valley or a dry Rosé de Provence. Accompany with a side of briny Niçoise olives and cornichons to cut through the richness. A simple green salad with a sharp lemon vinaigrette makes this a perfect light lunch. For a truly decadent touch, serve with soft-boiled eggs for dipping.