Brandade with Fresh Salted Cod

Total Time:
52 min
10 min
2 min
40 min

12 servings, as an appetizer

  • 3/4 pound fresh cod
  • Kosher salt
  • 1 bay leaf
  • 1/2 teaspoons peppercorns
  • 1 sprig thyme
  • Pinch cayenne pepper
  • 1/2 onion
  • 5 cloves garlic
  • 3 cups milk
  • 1/4 pound baking potatoes, like russets
  • 1/4 pound waxy potatoes, like Yukon Golds
  • 1/4 cup extra virgin olive oil
  • 2 stalks green garlic or 2 cloves garlic
  • Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.

  • Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil. Add the cod and poach until tender, around 5 to 7 minutes.

  • Gently remove the cod with a slotted spoon. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod.

  • Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree.

  • For an even more full flavored brandade, pass the onion, garlic, and aromatics through a food mill and stir some of this puree in as well. Taste and adjust the seasoning as needed

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Brandade with Escabeche