📝 About This Recipe
Originating from the sun-drenched coast of Nîmes, this classic French emulsion is a masterpiece of Mediterranean comfort food. It transforms humble salt cod and creamy potatoes into a luxurious, velvet-textured spread infused with garlic and high-quality olive oil. Whether served warm as a sophisticated appetizer or baked until the top is golden and bubbling, it offers a perfect balance of oceanic saltiness and earthy richness.
🥗 Ingredients
The Fish & Potato Base
- 1 pound Salt Cod (Bacalao) (dried, bone-in or skinless fillets)
- 12 ounces Yukon Gold Potatoes (peeled and cut into 2-inch chunks)
- 2 pieces Bay Leaf
- 5-6 Whole Black Peppercorns
- 2 sprigs Thyme (fresh)
The Emulsion & Aromatics
- 3/4 cup Extra-Virgin Olive Oil (use a high-quality, fruity oil)
- 1/2 cup Heavy Cream (warmed gently)
- 4 pieces Garlic Cloves (grated or finely minced into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon White Pepper (ground)
For Baking & Serving
- 1/4 cup Parmigiano-Reggiano (finely grated (optional for crust))
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 loaf Baguette (sliced and toasted into crostini)
👨🍳 Instructions
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1
Begin by soaking the salt cod in a large bowl of cold water for 24 hours. Place it in the refrigerator and change the water at least 4-5 times to properly desalinate the fish.
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2
Drain the fish and rinse under cold water. Place the cod in a large saucepan and cover with fresh cold water. Add the bay leaves, peppercorns, and thyme sprigs.
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3
Bring the water to a very gentle simmer over medium heat. Do not let it boil vigorously, as this toughens the fish. Poach for 8-10 minutes until the fish flakes easily with a fork.
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4
While the fish poaches, boil the potato chunks in a separate pot of salted water until tender, about 15 minutes. Drain well and let them steam-dry for a minute.
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5
Remove the fish from the poaching liquid. Discard any skin or bones if present. Flake the warm fish into small pieces using your fingers or a fork.
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6
In a small saucepan, combine the olive oil and minced garlic. Heat gently over low heat for 2-3 minutes until the garlic is fragrant but not browned. In another small pan, warm the heavy cream.
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7
Mash the warm potatoes using a ricer or food mill into a large warmed mixing bowl. This ensures a perfectly smooth, lump-free texture.
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8
Add the flaked fish to the potatoes. Using a sturdy wooden spoon or a stand mixer with the paddle attachment on low, begin to beat the fish and potatoes together until combined.
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9
Slowly drizzle in the warm garlic-infused olive oil in a thin stream while continuing to beat the mixture, much like making a mayonnaise. The mixture should become creamy and emulsified.
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10
Gradually beat in the warm heavy cream until the brandade reaches a soft, spreadable consistency. You may not need all the cream, or you may want a bit more depending on the starchiness of the potatoes.
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11
Fold in the lemon juice, nutmeg, and white pepper. Taste for salt—usually, the fish retains enough salt that extra isn't needed, but adjust if necessary.
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12
Preheat your broiler. Transfer the mixture to a shallow ovenproof ceramic dish. Smooth the top and sprinkle with grated Parmigiano-Reggiano if desired.
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13
Place under the broiler for 3-5 minutes until the top develops beautiful golden-brown spots and a light crust.
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14
Garnish with fresh parsley and serve immediately while hot, accompanied by warm toasted baguette slices.
💡 Chef's Tips
Always use Yukon Gold or Russet potatoes; waxy red potatoes will result in a gummy texture. Ensure the fish, potatoes, oil, and cream are all warm when mixing to create a stable, silky emulsion. If the mixture feels too heavy, whisk it vigorously by hand at the end to incorporate air for a 'mousse-like' finish. Don't skip the soaking process; even 'boneless' salt cod is incredibly salty and requires at least 24 hours to become palatable. For a dairy-free version, omit the cream and increase the olive oil and use a bit of the fish poaching liquid to reach the desired consistency.
🍽️ Serving Suggestions
Serve with a crisp, chilled dry white wine such as a Provençal Rosé or a Vermentino. Pair with crunchy crudités like radishes, fennel wedges, or blanched green beans for a refreshing contrast. Top individual crostini with a single Niçoise olive or a sliver of roasted red pepper for extra color. Accompany with a side of cornichons to provide a sharp, vinegary bite that cuts through the richness. Serve as a dip for fried zucchini blossoms or tempura vegetables.