Dishes

Cod brandade: delicious and easy


Cod brandade is a fragrant dish, relatively easy to prepare and terribly delicious.

Ingredients for 4 persons :

  • 500 g of cod
  • 1 to 2 cloves of garlic according to taste
  • 2 shallots, 1 small onion
  • 1 bunch of parsley chiseled dish
  • 25 cl of milk
  • Olive oil
  • 600g of potatoes

Read also :

  • Cod brandade au gratin
  • Haddock's brandade

Based on cod and potato, here is the cod brandade recipe as you've never made it before!

Cod brandade recipe

The Cod brandade of cod can be considered as a cod parmentier or simply a cod puree.

  • The day before, start by desalting the cod by plunging it into cold water.
  • This operation lasts at least 24 hours and the water change must be repeated 3 to 4 times minimum. If the amount of cod is larger or you have a thick piece, allow more time for desalting.
  • Then cook (poach) the cod in simmering water for 8 to 10 m, skimming regularly.
  • Then remove the bones and skin from the fish.
  • Remove leaves (crumble) with your fingers so that there are no pieces or bones left.
  • Sweat them shallots With l'garlic in olive oil.
  • Add the cod then the parsley chiseled.

Preparation of mashed potatoes:

  • Leather potato in a large pot without salting the water
  • Crush the potatoes then add 3 tbsp of olive oil

The amount of olive oil used varies according to each preference, but we can say that 3 tablespoons allows you to have a nice consistency.

If you prefer to limit the amount of olive oil, replace part with milk, this limits the number of calories.

  • Then add the milk so as to have a homogeneous and creamy mixture
  • Mix the puree with the preparation of cod

Cooking the cod brandade:

  • In an ovenproof dish, place the cod brandade.
  • Add a drizzle of olive oil on top.
  • Heat at 180 ° for 10 min.
  • Before serving, brown the top in grill mode.

The cod brandade goes well with a good lettuce.

Enjoy your meal !

Cod and cod brandade

We call the fish thecod when it is fresh and cod when it has been salted. The fact of salting the fish for a long time was the only way to preserve it.

The fisherman of the North Seas salted it, dried it and then stored it so that it could be consumed for many months.

Today, to our delight, there is still the cod and its cod brandade.


Read also :

  • Cod brandade au gratin
  • Haddock's brandade

Video: Fresh Baked Lemon Crusted Cod. Margot Brown (October 2020).