Brandade De Morue Recipe

Name: Brandade De Morue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound salt cod, soaked at least 24 hours (2 days is better); 1 bay leaf; 1 onion stuck with 1 whole clove; 1/4 cup plus 1/2 cup extra-virgin olive oil, divided; 1/2 to 1 cups heavy cream, warmed; 2 (or more) large cloves garlic, pureed with the side of a chef's knife; 1 large warm baked potato, skinned (about 1 1/2 cups); Sea salt & freshly ground white pepper; A few drops of fresh lemon juice; Finely chopped parsley for garnish

Servings: persons

1 pound salt cod, soaked at least 24 hours (2 days is better)
1 bay leaf
1 onion stuck with 1 whole clove
1/4 cup plus 1/2 cup extra-virgin olive oil, divided
1/2 to 1 cups heavy cream, warmed
2 (or more) large cloves garlic, pureed with the side of a chef's knife
1 large warm baked potato, skinned (about 1 1/2 cups)
Sea salt & freshly ground white pepper
A few drops of fresh lemon juice
Finely chopped parsley for garnish

1
["Place the salt cod in a large bowl of cold water to cover. Cover the bowl tightly with plastic wrap and place in the refrigerator to soak for one or two days. Change the water at least four times during the soaking period. Drain. Before you poach the cod, taste it with the tip of your tongue to make sure it is not too salty.", "Put the cod into a heavy, non-reactive 3-quart saucepan and cover with cold water. Add the bay leaf and onion and bring slowly to a boil. Lower the heat and let it simmer gently for 5 minutes, then allow it to cool in the water. Drain. Remove skin and bones and break it into pieces.", "Clean the saucepan and return the poached cod to the pan. Add
2
1/4 cup olive oil and stir vigorously over moderate heat for several minutes to shred the fish and warm the oil. Heat the remaining olive oil and cream in another pan just to warm them.", "Place the cod in the workbowl of a food processor fitted with the metal blade. Add the potato and garlic and process for a few seconds. Add the garlic and continue processing, alternately adding warm oil and cream until mixture is the consistency of fluffy mashed potatoes -- exact amounts of each are up to you. Season to taste with salt, pepper, and drops of lemon juice. At the very end, stir in some finely chopped parsley to brighten it.", "Serve as an appetizer with crisp toasts or crackers (or you could just eat it with a spoon...)."]

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound salt cod, soaked at least 24 hours (2 days is better), 1 bay leaf, 1 onion stuck with 1 whole clove, 1/4 cup plus 1/2 cup extra-virgin olive oil, divided, and more.

Yes, Brandade De Morue falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brandade De Morue

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