Cod brandade

Cod brandade

I love brandade, but I don’t necessarily like to cook cod. You have to think about putting it to desalinate, think about changing the water… It’s always a bit painful. And, when you come back from shopping at 5 p.m. and want to eat a brandade for the evening meal, you have to look at things differently.
Cod is cod that has been salted in order to preserve it. You can also use fresh fish. As a result, it is no longer necessary to anticipate dinner 24 hours before. Just leave the pieces of cod for 1 hour in a little coarse salt. I was delighted with the result, and I’m sure I’ll do it more often, even for accras.

As often, I’m not really into recipes. I have a fairly global idea of ​​the result I want to obtain, and I do more or less by feeling. Mashed potatoes, cod poached in milk, bay leaf, olive oil and garlic… And that’s it. My recipe may be very far from what a “real” brandade should be. Or maybe not… I don’t care, I enjoyed myself and that was the only goal.

Cod brandade:

800g cod steaks
30 g coarse salt
1 kg of potatoes
50ml olive oil
2 cloves garlic
1 bay leaf
salt pepper

Put a little coarse salt at the bottom of a dish, then place the cod steaks and the remaining salt.
Wrap and chill for 1 hour.

In a small saucepan, add oil and grated garlic.
Heat slightly and let stand.

Heat a pan of salted water.
Peel the potatoes and cut them into large cubes.
Bake them for about 15 minutes. they should be tender when pierced.

While the potatoes cook, rinse the steaks in cold water, dry them and place them in a saucepan with the bay leaf.
Cover with milk and cook over low heat for about ten minutes.

Preheat the oven to 180°C.

Drain the potatoes and mash them with a potato masher.
Add a little cod cooking milk to loosen them slightly.

Crumble the cod while removing the skin and bones.
Add the fish to the potatoes, stirring vigorously.

Add the garlic oil. It can be filtered to make the taste milder.

Season then put in a dish.
Brown for about 30 minutes.

Serve hot with a salad.

Cod brandade

To finish: I used cod steaks, because they were cheaper than fillets. You can also do with fillets.

You can of course make the same recipe with cod. It will have to be desalinated for 24 hours, changing the water regularly. Afterwards, we poach it in milk in the same way.

You could also use other fish. With haddock, it’s very good.

MY cod brandade is made according to my tastes and my desires and I have absolutely no intention of changing anything, not even its name. Too bad for the grumpy!

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