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Brandade
Brandade
Brandade is a delightful and flavorful dish that originates from the Mediterranean region, particularly from the coastal areas. It is a creamy and rich mixture typically made with salt cod (or sometimes other white fish), mashed potatoes, garlic, olive oil, and sometimes milk or cream.
Brandade is often served as a spread on crusty bread or toast, making it a delicious appetizer or snack.
Ingredients
Method
- Start by soaking the salt cod in cold water overnight (or for at least 8 hours) to remove excess salt. Change the water a few times during the soaking process.
- Drain the cod and rinse it under cold water. Place the cod in a large pot and cover it with water. Bring the water to a simmer and cook the cod for about 15-20 minutes until it becomes tender. Remove the cod from the pot and let it cool slightly.
- While the cod is cooking, peel and dice the potatoes. Place them in a separate pot and cover with water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain the potatoes.
- Once the cod has cooled, remove any skin and bones, and flake the fish using a fork.
- In a large mixing bowl, combine the flaked cod, cooked potatoes, minced garlic, and olive oil. Mash everything together until well combined. If desired, you can add milk or cream to achieve a creamier consistency. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). Transfer the brandade mixture to an ovenproof dish or individual ramekins. Smooth the top with a spatula.
- Bake the brandade in the preheated oven for about 20-25 minutes, or until the top becomes golden and slightly crispy.
- Once done, remove the brandade from the oven and let it cool for a few minutes. You can garnish it with fresh parsley or chives if you like.
- Serve the brandade warm with crusty bread or toast.