♥︎Cod & celeriac brandade

For ➋ 

400 cod fillets without skin or bones, in equal pieces* 

500 g celeriac, peeled, in small pieces (3 x 3 cm) 

6 cloves garlic, peeled 

small bush of fresh thyme 

25 cl fish stock 

olive oil 

Mix the celeriac and garlic in a pan, cover with fish stock. Cover and cook for 15 m. 

Add the cod, and poach for 5 m. 

Scoop the fish, celeriac and garlic out of the stock and mash them in an oven dish. Add a dash of olive oil, pepper and sea salt. 

Place the dish in a preheated oven at 180°C for 5 m. 

If necessary, grill for 1-2 m to brown a bit. 

*Or sea bream. Or  dried stockfish soaked in milk.

♥︎Tajine with cod & sweet potato

For ➋ 

 500 g skinless cod fillet 

2 onions, in half rings 

1 sweet potato, cubed 

15 cl fish stock 

15 cl passata 

2 cloves of garlic, finely chopped 

½ red pepper, in strips 

½ orange pepper, in strips 

1 red chili pepper 

1 tin of chickpeas 

olive oil 

 marinade: 

1 handful of coriander, finely chopped 

1 handful of flat-leaf parsley, finely chopped 

1 tsp baharat (Arabic spice mix) 

1 dash of olive oil 

½ preserved lemon, finely chopped peel 

Put the coriander, parsley, baharat, olive oil and preserved lemon in a bowl.  Stir everything well. Marinate the cod fillets in the oil for a while. Or put them together in the fridge for 30 m. 

Put some olive oil in the tajine and fry the onion in it. Add the sweet potato cubes and season with salt and pepper. Deglaze with the fish stock and the passata. Put the lid on the tajine and let it cook for 10-15 m. After 5 m, add the pepper strips. 

Then add the garlic, the chili pepper and the pieces of fish, together with the marinade (optional). Let it cook covered for the rest (depending on the thickness of the fish, 15-20 m). 

Pat the chickpeas dry between two pieces of kitchen paper. Put a pan on the stove and heat a dash of olive oil in it. Fry the chickpeas with, if desired, some more coriander, mint and baharat. Put the chickpeas in a jar and serve with the tagine on the table.

♥︎Baked cod fillet with samphire, fennel, potatoes & lemon mayonnaise

For ➋

250 g baby potatoes*

1 red onion

1 clove of garlic

1½ pieces of fennel

½ lemon

5 g fresh dill

50 g mayonnaise

2 cod fillets

50 g samphire

Preheat the oven to 200°C. Wash the potatoes and halve them. Place the potatoes in an oven dish and mix with 1 tbs olive oil per person. Season with salt and pepper. Bake the potatoes in the oven for 25 – 35 m. Stir halfway through.

In the meantime, chop the red onion and press the garlic. Halve the fennel, cut into quarters and remove the hard stems and core. Chop the fennel. Heat butter♥︎ in a frying pan over medium heat and fry the red onion for 2–3 m. Add the chopped fennel and fry gently for 10–12 m.

Then deglaze with 3 tbs water per person and let it reduce until most of the liquid has evaporated. Add more water if you want the fennel to be even softer. In the meantime, squeeze the lemon and coarsely chop the dill. In a small bowl, mix the mayonnaise with ½ tsp lemon juice per person.

Pat the fish dry with kitchen paper and rub with salt and pepper. Heat 1 tbs olive oil per person in a frying pan over medium heat and fry the fish for 1 - 2 m on each side.

Meanwhile, heat the remaining olive oil in another frying pan and fry the garlic for 1–2 m. Add the samphire and stir-fry for another 1–2 m.

Divide the potatoes over the plates, spoon the fennel next to them and place the cod on the fennel. Spoon the fried samphire on top of the fish and garnish the dish with the dill. Serve with the lemon mayonnaise.

*Or more.

♥︎Replace with a plant-based alternative or olive oil.

♥︎Thai whitefish with lemongrass & fish sauce

For ➍

1 stalk of lemongrass

500 g white fish fillets (e.g. cod)

2 tbs sunflower or other vegetable oil

1.5 tbs fish sauce

1 shallot, finely chopped

1 red chilli pepper, without seeds & chopped

4 cloves of garlic, thinly sliced

freshly ground black pepper

pak choi*

rice

Preheat the oven to 200°C.

Remove the outer hard leaves from the lemongrass. Chop the white part and discard the rest.

Place the fish, skin side down, in a shallow baking dish or roasting pan. Mix 1 tbs of the oil with the fish sauce, the shallot, the chilli and the lemongrass, season with pepper and pour evenly over the fish, so that it gets a nice layer of sauce. Bake the fish in the oven for 15 to 20-25 m, or until done.

Just before the fish is ready, heat the rest of the oil in a small frying pan. Add the garlic and fry slowly and at a lower temperature/4-5/ golden brown without burning. If necessary, add some water or cooking liquid from the pak choi.

Pour the hot oil with garlic over the cooked fish and serve immediately.

Serve the fish with rice and green vegetables, such as spinach or pak choy.

*Cut the pak choi into green and white pieces. Wok the white, harder, pieces for 3-5 m. Add the green parts and wok for another 1-3 m.

Cod on stewed cucumber

For ➋

400 g potatoes

2 cod fillets (140 g each), raw 

2 tbs fresh lime juice (or lemon) 

2 ts Dijon mustard 

1 medium cucumber 

40 g ham, raw or smoked 

1 ts oil 10x cl miso (or vegetable) stock 

(100 g cream cheese, light)* 

1 bunch of dill, chopped

Wash the potatoes and cook (with their skins on*) for 20 m until tender. (Or cook without peel*). 

Rinse the cod fillets, pat dry, sprinkle with salt and drizzle with lemon juice. Brush with mustard and leave to soak briefly. 

Peel the cucumber, halve lengthwise, remove the seeds and cut into slices. 

Cut the ham into strips. Heat the oil in a pan, fry the ham until crispy and remove from the pan. 

Add the cucumber to the pan, deglaze with stock, (stir in the cream cheese*) and season with salt and pepper. Place the cod fillets on the cucumber and cook for 10 m with a lid on the pan. 

Drain the potatoes (and peel them*). 

Sprinkle the cod and cucumber with dill and serve with the crispy ham and potatoes.

Cod with spinach, shallots, smoked salmon & Blanche du Hainaut

For ➋

800 g cod fillets 

4 tbs olive oil 

15 cl Dupont Blanche, Hainaut white beer

500 g spinach 

4 shallots, chopped 

100 g butter 

100 g smoked salmon, cubed

400 g potatoes 

1 bunch of chives 

25 cl fresh cream 

1 egg

Bake the cod fillets slightly in olive oil. Bake for 10 m in the oven at 180 ° C. 

Deglaze with white beer and simmer for 1 m.. 

Meanwhile, stew the spinach leaves cooked and shallots briefly in 50 g of butter . Add the smoked salmon into cubes increased. 

Boil and mash the potatoes. Add a bunch of chopped chives and warm cream to the puree.  Mix well and season with salt and pepper, then add the egg and 50 grams of butter.

Serve.

Cod & chorizo

For ➍

1 fennel bulb, halved & thinly sliced, fronds reserved (about 200-250 g)

140 g Spanish chorizo, cut into 1 cm slices 

4 skinless cod fillets (each 120 g) 

salt & freshly ground pepper 

85 g cherry tomatoes, halved, or quartered if large

2 cloves garlic, thinly sliced

2 tbs unsalted butter 

10 cl dry white wine, such as Sauvignon Blanc

1 small orange 

extra-virgin olive oil & toasted sliced baguette, for serving

Preheat oven to 200°C.

Fold 4 30x40 cm pieces of parchment (or aluminum) in half; unfold and place one-quarter of fennel and chorizo along each crease. 

Season both sides of fish with salt and pepper; place one fillet on each package. 

Top with tomatoes, garlic, butter, and wine. 

Remove zest from orange with a vegetable peeler. Thinly slice into strips to yield 1 tbs. Scatter evenly among packages. Squeeze 1 ts juice over each package. 

Fold parchment over to enclose, making small overlapping folds along edges to seal. 

Transfer to 2 rimmed baking sheets. Roast until parchment puffs and fish is cooked through, for 20 m. 

Place each package in a shallow bowl and open carefully, allowing steam to escape. 

Serve with fennel fronds, a drizzle of oil, and toasts.

Baccalà alla Livornese (Livornese cod)

For ➍

800 g cod (with skin) *

1 can of fresh tomatoes (better pulp) **

2 cloves garlic

1 chopped onion

3 tbs extra virgin olive oil

20 black pitted olives *

 parsley

120 g flour

Cut the cod into pieces of 2 by 3 cm without removing the skin, rub them in the flour and then fry them in the cooking oil. When the cod has taken color, take them out of the pan and dry with kitchen paper.

In a pan, fry the onion and garlic until golden brown, then mix in the tomatoes and fry for 15 m over medium heat. 

Add the parsley, olives and cod and cook for another 7-8 m, season with salt and pepper.

Serve with pasta e.g. linguini.

* if you buy salted cod, leave in the fridge for at least 2 nights but replace the water every 12 h so that most of the salt goes out

** or use good fresh San Marzano tomatoes, peeled & pitted, with the tomato juice saved

*** bake the olives bake in the oven to obtain a stronger flavor

Risotto with watercress

For ➍
6 dl water
2 cubes chicken stock
1 large onion
1 clove garlic
40 g butter
250 g arborio rice
600 g cod fillet
2 tbs olive oil
1 bunch watercress
50 g grated Parmigiano
160 g coppa*
1.5 dl dry white wine

Preheat the oven to 180 ° C. Cover the oven tray with parchment paper and arrange the crumpled slices of coppa on top. Bake them in the oven for 5 to 10 m until golden brown. Leave the oven on.*
Bring the water to a boil with the chicken stock cubes. Put the lid on the pan and keep warm.
Fry the chopped onion and the crushed garlic clove on a low heat for 5 m. In a saucepan with half the butter. Sprinkle the rice, mix 2 m and pour over white wine. Add a ladle of warm broth as soon as the wine has been absorbed. Add broth little by little as it is absorbed by the rice, until the rice is cooked (20 m in total).
Meanwhile, divide the fish into 4 portions and place in a lightly oiled baking dish. Sprinkle with the rest of the oil and season with salt and pepper. Place 10 m in the oven at 180 ° C.
Chop the stalks of the watercress very finely and the leaves a little coarser. Stir everything under the risotto, along with the Parmigiano and the rest of the butter. Remove the pan from the heat, put the lid on it and let it rest for 2 m. Season further.
Serve the fish with the risotto and sprinkle with chopped coppa. Serve immediately.

* Dry the coppa at low temperature, 1h20 h at 100 ° C.

Read the tip on making a quick risotto.

Fried cod with fennel mash & vine tomatoes

For ➍
4 cod fillets
500 g vine tomatoes
2 thick tomatoes
2 fennel tubes*, in small pieces
800 g potatoes, in pieces
1 onion, chopped
2 cloves of garlic, chopped
3 tbs butter
50 cl olive oil
2 tbs olive oil
1 ts thyme dried
2 bay leaves
pepper & amp; salt

Drop the thick tomatoes in boiling water for 10 s and then cool them in cold water. Peel them. Cut into pieces and spoon the seeds out. Mix together with 5 cl olive oil and half of the garlic. Season with pepper and salt.
Heat 2 tbs of olive oil in a cooking pot and fry the pieces of fennel ± 5 m over a low heat. * / **
Add the onion, the rest of the garlic, the thyme, the bay leaves and the potatoes. Add water until everything is covered and bring it to the boil. Cook for 20 m. **
Meanwhile, melt 2 tbs of butter in a frying pan and fry the cod fillets for 5 m. Season with salt and pepper and carefully turn the cod fillets over. Add the vine tomatoes to the fish and let everything cook for 5 m.
2 m before the end, add the mixed tomatoes to the frying pan to heat up.
Drain the fennel and the potatoes. Remove the bay leaves and puree together with 1 tbs of butter. Season with pepper and salt.
Divide the fennel mash over the plates and place the pieces of cod on it. Finish with the tomato sauce and a vine of tomatoes.

* Replace the fennel mash with a ready-made potato gratin with tomatoes and mozzarella.
* Boil the potatoes separately. Stew the onion and fennel with the herbs separately until soft (15-20 m). Mix the potatoes with the fennel and mash.

Fiskisupa (Nordic fish soup)

For ➍
700 g cod fillet
1 kg mussels
2 celery stalks
3 leek whites
¼ celeriac
2 onions
5 dl water
1 dl white wine
30 g butter
1 bay leaf
some sprigs of chives
pepper & salt
150 g samphire
5 dl chicken broth

Chop the leeks, cut the peeled celeriac into small cubes and chop 1 onion. Fry them 5 m on medium heat in a stew pan with the melted butter.
Add the stock, the water, the bay leaf, pepper and salt.
Bring to the boil and simmer for 20 m on low heat. Let rest 5 m, remove the bay leaf and mix finely.
Meanwhile, clean the mussels and put them in a small casserole with chopped celery and 1 chopped onion. Put the lid on the pan and cook the mussels on a high heat, until they open (± 5 m). Shake the pot occasionally. Pour the cooking liquid into a decanter, and pour it slowly into the soup.
Put the samphire and wine in a small sauté pan. Put the chopped cod on top of it, put the lid on the pan and heat gently. Remove from the heat as soon as the wine is boiling and leave to rest 5 m. Season with pepper and salt. [Just before serving, add a lick of cream and give another twist to the pepper mill.]*
Arrange the pieces of fish with the samphire and the mussels in deep plates, pour over the hot soup and serve immediately, sprinkled with chopped chives.

*Optional.

Ginger steamed cod with chilli soy sauce

For ➍
dipping sauce:
8 cl low sodium tamari or soy sauce
2 tbs rice vinegar
2 ts minced red chilli
1 ts minced garlic
1 ts sugar
cod:
1 tbs peanut oil
1 ts sesame oil
300 g baby pak choi, trimmed & halved lengthwise
170 g shiitake or crimini mushrooms, halved
1 piece (7.5 cm) ginger, peeled & julienned
1 bunch scallions, trimmed and sliced
4 cod fillets (150-170 g each), fresh, thawed or frozen*

Thoroughly mix dipping sauce ingredients; set aside.
In a deep frying pan, sauté pak choi and mushrooms in peanut and sesame oils over medium-high heat until crisp-tender. Remove and keep warm.
Wipe pan clean. Bring 2.5 cm of water to boil; turn off heat. Place metal steamer basket in pan and open up sides. Portion ginger and ¾ of green onions in basket. Rinse any ice glaze from frozen cod under cold water; place fillets in steamer. Return water to boil; cover loosely and steam just until fish is opaque throughout, about 5 to 7 m. (Reduce cook time by half for fresh or thawed fillets.)
Serve cod over sautéed vegetables with dipping sauce; garnish with remaining green onion slices.

*Substitute pollock or sole fillets for cod, adjusting cook time for smaller fillets if necessary.

Zeewolf met asperges (burbot with asparagus)

For ➍
800 g burbot fillet*
1 kg new potatoes
1 bunch of lamb's lettuce
8 white asparagus
8 green asparagus
300 g garden peas
1 dl cream**
3 dl chicken broth
150 g butter
1 tsp thyme

Peel the potatoes. Peel the white asparagus; remove from the green only the hard end.
Cook the potatoes until done. Cook the asparagus in salted water for 8 m. Cook the peas until done in the stock with the thyme. Spoon them out. Keep the stock.
Mix the peas with the cream (and possibly some stock). Season with salt and pepper.
Fry the fish fillets in a large knob of butter over a high heat for 2 m. Turn around and bake for 1 m. Turn the heat down a little and cook for another m. Season with pepper and salt.
Allow 100 g of butter to melt gently. Scoop out impurities that are coming up. Pour the clarified butter, without the sediment, into a pan
Serve the fish with the potatoes, the asparagus and the pea coulis. Pour butter clarified. Finish with tufts of lamb's lettuce.

*Or another firm fish like cod.
*Optional

♥︎Cod with fennel & orange salad

For ➍
800 g cod fillets
4 tbs olive oil
2 lemons
juice of 2 oranges for juice
1 orange in parts
150 g blueberries
20 g fresh dill
2 fennel bulbs, finely cut
2 cloves of garlic, chopped
200 g soft white cheese
1 red onion
1 tbs red wine vinegar
1 pomegranate
pepper & salt

Place the fish in an oven dish. Add the olive oil, the lemon juice and some pepper and salt.
Bake the fish on the BBQ or in an oven at 180°C for 15 m.
Add the orange juice, the orange segments, the blueberries and the fresh dill to the finely cut slices of fennel. Add pepper and salt, mix and let rest.
Add the finely chopped garlic and olive oil to the flat cheese. Season with salt and pepper.
Mix the red wine vinegar with the finely chopped red onion slices.
Take a plate, first place the fennel salad, then a piece of fish, a round spoon of soft cheese, the marinated red onion and some pomegranate on top.

♥︎Kabeljauw met witloof (cod with endives, orange & olives)

For ➍
800 g cod or skrei fillets
1 kg witloof / endives
2 organic oranges
50 g wrinkled black olives
30 g butter
2 tbs olive oil
a few sprigs of dill
pepper & salt

Cut the witloof stalks in 4 along the sides. Fry them on a low heat in a large pan with the warm butter. Season with salt and pepper and put the lid on the pan. Let the witloof to simmer for 10 m. Sprinkle the stalks with the juice of 1 orange and leave to cook for 5 m without lid until they slightly caramelise.
Cut the second orange into slices. Add with half of the dill twigs to the witloof. Place the cod fillets on top and season with salt and pepper. Put the lid on the pan and cook for 8 m on a very low heat. Remove from the heat and leave to rest for 2 m.
Add the olives and the remaining sprigs of dill.
Drizzle with a dash of olive oil and serve.

Cod with parsnip mash

For ➍
600 g cod fillets (when frozen, thaw for 20 m & pat dry)
500 g parsnips, cut into pieces
500 g oyster mushrooms, torn
juice ½ lemon
1 box of garden cress, picked
2 cloves garlic, chopped
50 g pecorino, grated
3 dl of milk
2 tbs butter
50 g almond flakes
black pepper & salt

Season fish with black pepper and salt.
Boil the pieces of parsnip and half of the garlic for 15 m in the milk. Drain.
Meanwhile, melt 1 tbs butter in a pan and fry the oyster mushrooms together with the rest of the garlic until golden brown. Season with black pepper and salt.
Meanwhile, toast the almond flakes in a non-stick pan with no fat. Remove from the pan.
Melt 1 tbs butter in the same pan and fry the fish on both sides for 3 to 4 m golden brown.
Mix the parsnip and season with black pepper and salt. Add the lemon juice and the grated pecorino.
Spread the parsnip mash over the plates and put the oyster mushrooms and fried cod on top. Sprinkle with the toasted almond flakes and finish with some cress. Serve with boiled potatoes or croquettes.

Quick risotto

For ➊
30 g rice
10-15 cl water
⅓ cube chicken broth or fish fumet
1 ts curry powder
½ onion
125 g mushrooms
100 g cod, frozen
1 tbs coconut milk or cream*

Bring the water to the boil with the rice and the chicken stock cube. Add the curry powder.
Cut the onion and the mushrooms into small pieces. Add them to the rice. Put the lid on the pot. Let it cook for 5 m.
Cut the deep-frozen cod into large pieces and add them to the mixture. Cook for another 5 m.
Remove the lid from the pot and set the fire to the lowest setting. Add the cococonut milk and let it cook for another 5 m without lid.
Stir well and serve.

*Optional
**Add peppers or peas for some colour. Replace the cod with salmon, polak ... or any other fish. Or try with ⅓ can chickpeas, quorn fillet or a fried egg. Also tasty with pieces of parma ham or beef or chicken cubes that you add in the end.

Groene waterzooi met kabeljauw (green Flemish cod stew)

For ➋
2.5 cl full cream
pinch bicarbonate
½ bunch curl parsley, rinsed
1 bunch watercress, rinsed
2 pieces cod fillets (about 200 g each)
1.5 laurel leaves
1 twig thyme
½ zucchini, unpeeled, diced
1.5 stems celery, cut into 1 cm pieces
½ stalk leeks, cut into 1 cm pieces
dash olive oil
½ clove garlic, crushed into pulp
½ onion, finely sliced
300 g potatoes, diced
½ l fish fumet
pepper & salt
50 g samphire (optional)

Heat 4 dl of fish fumet.
Bring water to a boil in a jar and add a pinch of baking soda to preserve the green color of the herbs.
Add the parsley and the watercress (keep some watercress apart for decoration). Boil for 5 m. Scoop the greens with a slotted spoon from the liquid and collect everything in the cup of the blender.
Add a dash of the cooking liquid and puree the spices in the machine. Let the appliance run for a long time, until you have a fine pureed sauce.
Pour a dash of olive oil into a large pan with a raised edge. Heat the oil on a medium heat.
Put the potato in the pot. Simmer briefly (or until the potato turns opaque, probably 5-10 m). Add the onion chips, then the garlic pulp. Heat for a few m. Lower the fire, stirring occasionally.
Add leeks and the celery to the pot, raise the heat a little higher and stir.
Add the zucchini and simmer.
Add the leaves of laurel and the sprigs of thyme. Season the stew with freshly grinded pepper and a pinch of salt.
Pour the warm fish fumet into the pot, until the pieces are covered for ¾. Bring everything to the boil, preferably under the lid.
A few m later, put the portions of fresh cod on top of the steaming hot waterzooi. Put the lid back on the pot and let the pieces of fish poach for 5 m on medium heat. Turn the pieces of cod and leave the fish in the simmering stew for another 3-4 m. Pierce the fish to check the doneness. Do not overcook the noble cod.
Remove the pieces of cod from the pot and set aside for a moment.
Remove the sprigs of thyme and the leaves of laurel from the stew. Pour a little cream, followed by the green herb sauce of watercress and parsley.
Stir, taste and add enough pepper from the grinder and a pinch of salt.
Optional: stir the samphire in some oil for 1-2 m)
Serve a portion of vegetables with potatoes in the soft green sauce in a deep plate.
Place a piece of cod on top and finish the plates with a tuft of fresh watercress. (Optional: add some samphire for a more salty taste).

Lemon garlic cod

For ➍
4 pieces cod, 175 g each
2 cloves garlic, crushed
½ tbs butter
1 tbs olive oil
juice of 1 lemon
2 tbs chopped flat leaf parsley

Preheat oven to 200°C.
Place fish in a baking dish large enough to hold the fish in one layer. Season fish with a little sea salt and freshly ground black pepper
Place butter and olive oil in a small nonstick skillet. Heat on medium low. Add garlic and sauté for 1 m. Add lemon and parsley, then remove from heat. Drizzle garlic mixture over top of fish. Bake for 12-14 m until fish flakes easily with a fork.
Serve with wild rice, parsley and some sliced pepper or/and tomatoes.

Brandade (Provençal cod puree)

For ➏
750 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.

*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.