Brandade de Morue
Creamy salt cod and potato puree from Provence with olive oil and garlic. Blending the salt cod and olive oil in alternately, rather than all at once, emulsifies the mixture into a smooth, creamy puree instead of a greasy, split one.
Total time
55 min
Prep
30 min
Cook
25 min
Difficulty
medium
Cuisine
French
Ingredients
400gsalt cod, soaked 24 hours, water changed 3 times
400gpotatoes, boiled
4 clovesgarlic
150mlextra-virgin olive oil
100mlwarm cream
black pepperto taste
toasted baguette slicesto serve
Instructions
1
Poach soaked salt cod in fresh water with 2 garlic cloves for 15 minutes. Drain and flake.
2
Mash potatoes with remaining garlic to a smooth puree.
3
Blend salt cod, potato and olive oil together alternately.
4
Add warm cream to reach a creamy consistency. Season.
5
Spread on warm toasted baguette slices or pile into a baking dish and gratinate briefly.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
725
Protein
64.9g
Fat
41.9g
Carbs
18.9g
Fiber
2.3g
Sodium
7014mg
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★★★★★
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