Brandade de Morue
Fresh cod poached and beaten with warm olive oil, garlic and potato into a smooth, creamy mash, then grilled until the top is golden and crisp. The inside stays soft and rich, the garlic runs all the way through it. It’s rustic yet refined, it's the southern coast of France in one dish.
Ingredients
- 500 gr cod
- 260 gr floury potatoes
- 2 cloves garlic
- 1 bay leaf
- 1 onion
- 120 ml olive oil extra virgin
- 120 ml whole milk plus extra for a creamier finish
- 1 squeeze lemon juice
- 1 handful flat-leaf parsley to garnish
- salt and black pepper
Equipment
- 1 large saucepan 3 liter capacity
- 1 sieve fine, for checking bones
- 1 spatula
- 1 fork
Instructions
1. Poach the Cod
- Lay the cod fillet in a saucepan with the bay leaf and onion halves, cover with cold water, and add a generous pinch of sea salt. Bring to a bare simmer, do not let it boil! and poach gently for 10 minutes. Take the pan off the heat and let the cod cool in its liquid for 5–10 minutes to keep things tender. Lift it out, drain, and flake thoroughly.
2. Prep the Potato
- Mash the warm potato well. Stir in the crushed garlic while the potato is still warm so it mellows.
3. Combine and Beat
- Combine the flaked cod and mashed potato in a saucepan over very low heat. Drizzle in half the warm olive oil and half the milk, then stir vigorously. Gradually add the rest of the oil and milk, tasting for seasoning as you go. Adjust with salt, white pepper, and a squeeze of lemon to bring the mousse to life.The texture should be creamy but still retain a bit of flake, it’s a rustic dish, not baby food.
4. Grill, Serve and Garnish
- Spoon the brandade into a suitable ovenproof dish, then place it under a hot grill for 3–5 minutes until the top is golden, bubbling, and deliciously crisp. This final step is crucial, it adds a beautiful texture contrast and that classic gratin finish. Scatter with chopped parsley and serve immediately.