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Salt Cod Brandade

Today I want to share how to make a proper salt cod brandade. It's straightforward to prepare, and you can use it to stuff all sorts of things — mushrooms, piquillo peppers, artichoke hearts, or simply spread it on a good slice of toasted bread. Let your imagination run wild! Ingredients 250g salt cod loin, soaked and desalted. 250g potatoes. 225ml milk. 100ml extra virgin olive oil. 1 small garlic clove. salt. Preparation Put the potatoes, skin on, in a pot and cover them with cold salted water. Bring to a boil, then let them cook for about half an hour — give or take, depending on their size. Once they're cooked through, make a puree by mashing them with a fork or running them through a potato ricer. Place the soaked cod in a pot and cover it with cold water. Bring it to a boil, then immediately turn off the heat. Leave it covered for 20 minutes so the fish gently softens. Remove the cod pieces and flake them, picking out any bones and skin as you go. ...

Salt Cod Brandade


Today I want to share how to make a proper salt cod brandade.
It's straightforward to prepare, and you can use it to stuff all sorts of things — mushrooms, piquillo peppers, artichoke hearts, or simply spread it on a good slice of toasted bread. Let your imagination run wild!

Ingredients

  • 250g salt cod loin, soaked and desalted.
  • 250g potatoes.
  • 225ml milk.
  • 100ml extra virgin olive oil.
  • 1 small garlic clove.
  • salt.

Preparation

  1. Put the potatoes, skin on, in a pot and cover them with cold salted water. Bring to a boil, then let them cook for about half an hour — give or take, depending on their size.
  2. Once they're cooked through, make a puree by mashing them with a fork or running them through a potato ricer.
  3. Place the soaked cod in a pot and cover it with cold water. Bring it to a boil, then immediately turn off the heat. Leave it covered for 20 minutes so the fish gently softens.
  4. Remove the cod pieces and flake them, picking out any bones and skin as you go.
  5. Warm the milk and oil separately.
  6. Put the flaked cod and the peeled, chopped garlic in a deep bowl with half the oil. Blend until smooth, then add the warm milk and the rest of the oil. Blend again until you have a silky, fine cream.
  7. Set the bowl with the cream over a bain-marie (double boiler) and, using a wooden spoon, gradually fold in the potato puree. Keep stirring until everything comes together and thickens nicely.
  8. Now it's ready to spread on toast or use as a filling for peppers... whatever takes your fancy!

Notes

To soak the cod, leave it for two or three days in plenty of cold water, skin side up, changing the water three times a day.


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