French
Brandade de morue
A classic French salt cod brandade, gently poached with aromatics, then worked with garlic, olive oil, warm milk, and potato until creamy. It is finished in a gratin dish with a lightly golden top and served warm.
Watch it madeLes Carnets de Julie - France Télévisions · 3:11
Ingredients
- Salt cod, boneless250g
- Floury potatoes, peeled250g
- Whole milk400ml
- Garlic cloves, peeled2
- Bay leaf1
- Thyme sprig1
- Black peppercorns6
- Extra-virgin olive oil4 tbsp
- Fresh lemon juice1 tsp
- Fine breadcrumbs1 tbsp
- Flat-leaf parsley, finely chopped1 tbsp
- Freshly ground black pepperto taste
Method
- Rinse the salt cod well, then soak it in a large bowl of cold water in the refrigerator for 24 hours, changing the water 3 or 4 times.
- Drain the cod and place it in a small pan with 300ml of the milk, the bay leaf, thyme, peppercorns, and 1 garlic clove.
- Bring just to a bare simmer, then turn off the heat and let the cod poach gently in the hot milk for 10 minutes.
- Lift out the cod, discard the skin or bones if present, and flake the flesh finely; strain and reserve the poaching milk.
- Meanwhile, boil the potatoes in unsalted water until tender, about 18 to 20 minutes, then drain and pass them through a ricer or mash very smoothly.
- Warm the remaining 100ml milk with 2 tablespoons of the reserved poaching milk.
- Crush the remaining garlic clove to a paste in a mortar or bowl, then add the flaked cod and work it firmly with a pestle or wooden spoon until it begins to break down.
- Beat in the olive oil little by little, alternating with spoonfuls of warm milk, until the cod becomes pale, creamy, and emulsified.
- Fold in the hot mashed potato, lemon juice, parsley, and black pepper, then taste carefully before adding any salt.
- Spoon the brandade into a small oiled gratin dish, smooth the top, and sprinkle with fine breadcrumbs.
- Bake at 220°C for 10 to 12 minutes, until hot and lightly golden on top.
- Serve warm, with a few drops of olive oil over the surface if desired.
Common questions
Can I substitute fresh cod if I can't find salt cod?
Yes, but the flavor will be milder and less traditional. Use fresh cod, lightly salt it, and shorten the cooking time. You may need a little more seasoning at the end to match salt cod’s intensity.
How long does brandade de morue take, including soaking?
Plan ahead: the cod needs about 24 hours soaking, with the water changed 3 to 4 times. Active cooking is usually 45 to 60 minutes, including poaching, boiling the potatoes, and beating everything together.
What are the most common mistakes when making brandade?
Overcooking the cod, making the potatoes gluey, and adding the oil too fast are the big ones. Keep the milk just below a simmer, mash the potatoes smoothly, and emulsify the oil gradually for a creamy texture.
How should I store leftover brandade, and can I reheat it?
Store it covered in the refrigerator for up to 3 days. Reheat gently over low heat or in a low oven, adding a splash of milk if needed. Avoid high heat, which can make it split or turn dry.
What’s the best way to serve brandade de morue?
Serve it warm with toasted bread, crackers, or as a spread for baguette slices. It also works with a crisp salad, olives, or roasted vegetables. A drizzle of olive oil and extra parsley finish it well.