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A creamy Mediterranean purée made from salt-cured cod, potatoes, and garlic, finished with olive oil and cream. This classic French dish, known as Brandade de Morue, is a luxurious lunch option with a silky texture and rich, savory flavor.
Prep
1440 min
Cook
45 min
Total
1485 min
Servings
4 srv
Difficulty
Medium
Calories
420 kcal
For 4 serving(s)
Per serving
Soak the salted cod in cold water for 24-48 hours, changing the water every 8 hours to remove excess salt
Place the desalted cod in a pot of cold water and bring to a gentle simmer for 15-20 minutes until the fish flakes easily
Drain the cod and remove all bones and skin, keeping only the flesh
Boil the potatoes in salted water until tender, then peel and cut into chunks
Heat the olive oil and warm milk separately in small saucepans
Combine the cod flesh and potatoes in a food processor, then gradually add alternating drizzles of warm oil and milk while pulsing until smooth and creamy
Season the purée with freshly ground black pepper, nutmeg, and lemon juice to taste
Transfer to a serving dish, drizzle with extra virgin olive oil, and garnish with fresh parsley and croutons
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