Entree: French Southern Territories – National Cuisine – Brandade de Morue (Creamy whipped salt cod emulsion often combined with potatoes, olive oil, and garlic)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 24 hrs

Total 24 hrs 25 min

Ingredients

- 1 lb (454 g) salted cod (salted cod), soaked and drained
- 1 lb (454 g) Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp (60 ml) extra-virgin olive oil, plus extra for finishing
- 2 tbsp (30 ml) whole milk or warm cream
- 3 cloves garlic, minced
- 2 tbsp (28 g) unsalted butter
- 1/4 tsp (1 g) freshly grated nutmeg
- 1/2 tsp (3 g) coarse sea salt, or to taste after desalting
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Optional: 1 bay leaf

Instructions

1. Rinse the salted cod under cold running water, then place in a bowl and cover with cold water. Soak for 24 hours in the refrigerator, changing the water 2–3 times to remove excess salt. Drain and pat dry.
2. Place the potatoes in a large pot, cover with cold water, add a pinch of salt and the bay leaf if using, bring to a simmer and cook until fork-tender, about 15–20 minutes. Drain and return potatoes to the pot; mash smoothly with butter and warm milk or cream. Remove bay leaf.
3. Meanwhile, place the desalted cod in a saucepan and cover with fresh cold water. Bring to a gentle simmer and poach until the cod easily flakes, about 8–10 minutes. Drain and flake the cod, removing any bones and skin.
4. In a food processor or large bowl, combine the mashed potatoes, flaked cod, minced garlic, nutmeg, and lemon juice. Pulse or beat briefly to start combining.
5. With the processor running or while vigorously whisking by hand, slowly stream in the 4 tbsp (60 ml) extra-virgin olive oil until the mixture is glossy and emulsified. Add additional milk or cream 1 tbsp at a time if needed to reach a silky spreadable texture.
6. Season to taste with sea salt and freshly ground black pepper, remembering the cod will still retain some salt. Stir in chopped parsley.
7. Transfer the brandade to a serving dish, drizzle with a little olive oil, and serve warm or at room temperature with crusty bread, grilled vegetables, or boiled new potatoes.