Gateau Aux Brandade De Morue Recipe

Name: Gateau Aux Brandade De Morue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound center cut salt cod, rinsed and drained in cold water 5 times over 24 hours; 1/2 pound fresh cod, tilapia, sole scraps; 2 Irish cobblers potatoes or russets, medium sized, peeled and cut in half; 10 cloves of garlic, peeled; 1 hard boiled egg, sieved; 2 egg yolks, whites reserved; 2 cups water; 2 cups milk; 1 bay leaf; 1 sprig of fresh thyme; 1 tablespoon flat leaf parsley, minced; 1/2 cup flour; 1 cup bread crumbs; sea salt and fresh ground white pepper

Servings: persons

1/2 pound center cut salt cod, rinsed and drained in cold water 5 times over 24 hours
1/2 pound fresh cod, tilapia, sole scraps
2 Irish cobblers potatoes or russets, medium sized, peeled and cut in half
10 cloves of garlic, peeled
1 hard boiled egg, sieved
2 egg yolks, whites reserved
2 cups water
2 cups milk
1 bay leaf
1 sprig of fresh thyme
1 tablespoon flat leaf parsley, minced
1/2 cup flour
1 cup bread crumbs
sea salt and fresh ground white pepper

1
Place the salt cod, potatoes, garlic, water, milk, thyme and bay leaf into a pot. Bring it to a boil reduce the heat and simmer until the potatoes and salt cod are tender.
2
Add the fresh fish as the potatoes become tender and let it just cook through. Strain. Remove the bay leaf and sprig of thyme.
3
Add the above to a food processor and pulse until smooth. Don't overwork it though. Dump the puree into a bowl and add the yolks, parsley and the sieved hard boiled egg. Mix to combine and then season with salt and white pepper. Taste and reseason if necessary.
4
Once the puree has cooled and thickened, while they are cooling whisk the egg whites to stiff peaks, make the puree into 12 patties. They will be fragile so use a gentle hand.
5
Coat the cakes with flour, then dip them into the egg whites to coat and then into the bread crumbs.
6
Fry the patties in butter over medium until they are brown on both side and warm in the center. Serve.

474

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 1/2 pound center cut salt cod, rinsed and drained in cold water 5 times over 24 hours, 1/2 pound fresh cod, tilapia, sole scraps, 2 Irish cobblers potatoes or russets, medium sized, peeled and cut in half, 10 cloves of garlic, peeled, and more.

Yes, Gateau Aux Brandade De Morue falls under the Seafood 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!

Gateau Aux Brandade De Morue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions