For ➏750 g dried salted cod*
2 dl cream
3 cloves garlic, crushed
2 dl olive oil
salt & pepper
lemon juice
ciabatta or baguette for crostini
olive oil
fennel, orange & red onion for salad
Soak the salted fish at least 24 h in water that is changed 3 times or more. Put the fish in a saucepan with fresh cold water, bring to a boil, temper heat & poach for 12 m. Drain fish and remove skin and bones (about 500 g cod should remain). Bring garlic, olive oil and cream in a saucepan to the boil. Puree this mixture with the fish in a food processor until smooth. Season with lemon juice and plenty of black pepper. Test whether any salt is needed. Have some bread ready, lightly rubbed with olive oil, lightly browned under the grill for roasting.
Serve lukewarm or cold brandade with some black olives and parsley. Serve with a salad of orange wheels, red onion rings, finely sliced fennel with a dash of olive oil, and maybe a few slices of garlic toast.
Serve lukewarm or cold brandade with some black olives and parsley. Serve with a salad of orange wheels, red onion rings, finely sliced fennel with a dash of olive oil, and maybe a few slices of garlic toast.
*Or use fresh cod filet. Put it in salt overnight. In the morning, rinse the salt away, and soak the cod in cold water for 1h.
*Or make it with milk and some anchovies as in the Venetian bacalla mantecato.
The traditional brandade de morue originated in the town of Nîmes, a popular destination in the Languedoc-Roussillon region of France. The refined Nîmes version of the salt cod, or baccalao, brandade is made with aioli sauce and usually complemented with a leafy salad and garlic toasts, to fully enjoy the typical aromas of the Southern France food and gastronomy.
This typical fish dish from Languedoc Roussillon, made of a refined salt cod puree, is also known as 'cod brandade'. This Southern French speciality received its name from the Provençal word 'brandado', meaning 'things stirred'. Indeed, the Brandade's success is mainly based on a very prolonged stirring of the ingredients.
The original brandade cooking was first introduced into the Southern France gastronomy in 1786, when a fish lover from Nîmes decided to mash salt cod's flesh with garlic, olive oil and a touch of milk or cream. This refined recipe of brandade de morue only became a great success in 1830 thanks to the renowned French cook Durand.
Modern recipes of the cod brandade include a fine potato puree that tops a layer of mashed salt cod. Cooks in the South of France ususally serve this delightful rich dish on its own, with a simple green salad and toasts, crackers or, for a really authentic meal, croutons fried in olive oil.
Nevertheless, cooking the salt cod in a puff pastry or to accompany the brandade with truffles (especially in Nîmes) or lemon juice (in Provence) is now a must in the French gastronomy. The French brandade preparation can also make a fine and tasty ravioli stuffing.
