French
Brandade de Morue
Desalted cod emulsifies with warm olive oil, milk, garlic, and just enough potato into a silky, saline spread with a golden crust.
8 servings · 35 minutes prep · 45 minutes cook
Ingredients
Brandade
- 1 lb thick salt cod fillet
- 3/4 lb russet potatoes, peeled and chunked
- 1 cup whole milk
- 3 garlic cloves
- 3/4 cup extra-virgin olive oil, warmed
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- 1/4 cup fine breadcrumbs
Directions
Desalt and poach
- Soak thick salt cod fillet under cold water in the refrigerator for 24-36 hours, changing water every 6-8 hours. Taste a cooked flake before seasoning anything else.
- Simmer russet potatoes until tender. Separately poach cod with whole milk and garlic cloves below a simmer until it flakes, 8-10 minutes. Reserve milk; remove skin and every bone.
Build the emulsion
- Rice potatoes. Pulse warm cod and garlic, then alternate small additions of olive oil and reserved milk until silky but still fish-textured. Fold in potato, lemon juice, and black pepper.
- Spread in a dish, top with fine dry breadcrumbs, and broil until gold, 3-5 minutes.
