📝 About This Recipe
Hailing from the historic city of Nîmes, this classic emulsion of salt cod and olive oil is a masterpiece of Provençal simplicity. Unlike its Parisian cousin, the authentic Brandade de Nîmes traditionally omits potatoes, focusing instead on the luxurious, whipped texture of the fish and high-quality oil. It is a savory, velvety spread that captures the essence of the French coast, perfect for warm gatherings and elegant appetizers.
🥗 Ingredients
The Salt Cod
- 500 grams Salt Cod (Bacalao) (thick center-cut fillets preferred)
- 500 ml Whole Milk (for poaching)
- 2 Bay Leaf (fresh or dried)
- 2 sprigs Thyme (fresh)
- 3 Garlic Cloves (smashed)
The Emulsion
- 200 ml Extra Virgin Olive Oil (mild and fruity profile)
- 100 ml Heavy Cream (warmed slightly)
- 2 Garlic Cloves (finely grated or turned into paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon White Pepper (ground)
- 1 pinch Nutmeg (freshly grated)
For Serving
- 1 Baguette (sliced into rounds and toasted)
- 2 tablespoons Fresh Parsley (finely chopped)
- 10 Black Olives (Picholine or Niçoise)
👨🍳 Instructions
-
1
Begin the process 24 hours in advance by rinsing the salt cod under cold running water to remove excess surface salt.
-
2
Place the cod in a large bowl and cover with cold water. Refrigerate for 24 hours, changing the water at least 4 times to ensure proper desalination.
-
3
Drain the cod and place it in a wide saucepan. Cover with the milk and add the bay leaves, thyme sprigs, and smashed garlic cloves.
-
4
Bring the milk to a very gentle simmer over medium-low heat. Do not let it boil vigorously, as this toughens the fish. Poach for 10-12 minutes until the fish flakes easily.
-
5
Using a slotted spoon, remove the cod to a plate. Discard the skin and any stray bones. Strain the milk and reserve 1/2 cup for later adjustments.
-
6
While the fish is still warm, flake it into the bowl of a stand mixer fitted with the paddle attachment (or use a heavy mortar and pestle for the traditional method).
-
7
In two separate small saucepans, gently warm the olive oil and the heavy cream. They should be warm to the touch but not boiling.
-
8
Turn the mixer on low speed to break up the cod. Add the grated garlic, white pepper, and a pinch of nutmeg.
-
9
Begin adding the warm olive oil in a slow, steady stream—much like making mayonnaise—while the mixer continues to run. The fish will begin to absorb the oil and become creamy.
-
10
Once half the oil is incorporated, begin alternating with small splashes of the warm cream. Continue until both the oil and cream are fully integrated.
-
11
If the mixture seems too thick, add a tablespoon or two of the reserved poaching milk until you reach a smooth, spreadable consistency.
-
12
Fold in the lemon juice to brighten the flavors. Taste for salt—usually, the fish retains enough salt, but add more if necessary.
-
13
For a final touch of elegance, transfer the brandade to a shallow ovenproof dish and place under a broiler for 2-3 minutes until the top develops golden-brown spots.
-
14
Garnish with fresh parsley and serve immediately while warm with toasted baguette crostini.
💡 Chef's Tips
Always use the best quality extra virgin olive oil you can find, as its flavor is prominent in the final dish. If the emulsion 'breaks' (the oil separates), whisk in a tablespoon of warm milk or cream vigorously to bring it back together. For a lighter version, you can fold in one boiled, mashed potato, though purists in Nîmes would consider this a 'Brandade de Morue Parmentière'. Ensure the fish is still warm when you begin the emulsion process; cold fish will not absorb the oil as effectively. Don't over-process in a blender or food processor, or the texture can become 'gluey' rather than fluffy.
🍽️ Serving Suggestions
Serve with a chilled glass of crisp Rosé from Provence or a dry white wine like a Picpoul de Pinet. Accompany with 'croûtons' rubbed with a raw garlic clove for an extra punch of flavor. Pair with a side of blanched green beans or roasted red peppers to cut through the richness. Add a few tapenade-smeared toasts on the side for a true Mediterranean platter. Top with a few toasted pine nuts for a delightful textural contrast.