Salt Cod Brandade

Total Time:
24 hr 55 min
Prep:
10 min
Inactive:
24 hr
Cook:
45 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 2 Idaho potatoes
  • 1 pound salt cod, soaked for 24 hours, water changed 3 times
  • 2 cups milk
  • 6 cloves garlic, thinly sliced
  • 2 sprigs fresh thyme
  • 1 Spanish onion, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons creme fraiche
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons capers
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons finely minced fresh parsley
  • 1 lemon, zest cut into thin strips
  • Crostini, for serving, optional
Directions
  • Preheat the oven to 375 degrees F.

  • Bake the potatoes until fork-tender, about 45 minutes.

  • Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture. Remove the thyme and discard.

  • While the potatoes are still warm, rice them through a food mill. Stir the cod mixture into the riced potatoes. Add the butter, creme fraiche and enough of the reserved milk to make it smooth. Season with salt and pepper.

  • Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired.


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    This recipe is featured in:

    The Kitchen