Brandade with Grilled Sourdough Recipe

Name: Brandade with Grilled Sourdough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Yukon Gold potatoes, halved and sliced 3/4-inch thick; Canola oil; Kosher salt and freshly ground black pepper; 8 slices sourdough bread; Extra-virgin olive oil; 1 pound salt cod, skinless, soaked overnight in water, cut into 1/2-inch dice; 4 cloves Roasted Garlic, recipe follows; 4 sprigs fresh thyme, tied into a bundle with butcher's twine; 3/4 cup heavy cream; Pinch white pepper; 1 lemon, zested and juiced; 1 tablespoon flat-leaf parsley, finely chopped; 1 head garlic; Extra-virgin olive oil, for drizzling; Kosher salt and freshly ground black pepper

Servings: persons

1 pound Yukon Gold potatoes, halved and sliced 3/4-inch thick
Canola oil
Kosher salt and freshly ground black pepper
8 slices sourdough bread
Extra-virgin olive oil
1 pound salt cod, skinless, soaked overnight in water, cut into 1/2-inch dice
4 cloves Roasted Garlic, recipe follows
4 sprigs fresh thyme, tied into a bundle with butcher's twine
3/4 cup heavy cream
Pinch white pepper
1 lemon, zested and juiced
1 tablespoon flat-leaf parsley, finely chopped
1 head garlic
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

1
Preheat the oven to 350 degrees F and preheat a grill to high.
2
Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper.
3
Roast until tender and slightly browned, 20 minutes.
4
Transfer the potatoes to a medium bowl and mash until smooth.
5
Cover and set aside.
6
Meanwhile, brush the sourdough slices on both sides with olive oil.
7
Grill until toasted and slightly charred on both sides, about 2 minutes per side.
8
Remove the bread from the grill and halve diagonally.
9
Set side.
10
Set a medium, high-sided saute pan over medium-high heat.
11
Add 2 tablespoons olive oil and the salt cod and saute for 30 seconds.
12
Add the roasted garlic, thyme and heavy cream, and sprinkle with white pepper.
13
Bring to a boil, then immediately lower to a simmer.
14
Cook until the cod has softened and is cooked through, 15 to 18 minutes.
15
Remove the thyme bundle and flake the cod with a fork until shredded.
16
Add the mashed potatoes, lemon juice, and zest, and cream together to make a spread.
17
Drizzle the brandade with olive oil and garnish with parsley.
18
Serve with the grilled sourdough.
19
Preheat the oven to 425 degrees F.
20
Slice the top off of the head of garlic, just enough to expose the cloves.
21
Set the garlic on a piece of aluminum foil, drizzle with olive oil and sprinkle with salt and pepper.
22
Wrap up the foil into a tight pouch and roast for 35 to 45 minutes.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 pound Yukon Gold potatoes, halved and sliced 3/4-inch thick, Canola oil, Kosher salt and freshly ground black pepper, 8 slices sourdough bread, and more.

Yes, Brandade with Grilled Sourdough 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.

That's it — enjoy your meal!

Brandade with Grilled Sourdough

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions