Make your own authentic cod brandade. Discover our grandmothers' traditional Provençal recipe here! This recipe uses dried cod and is prepared the day before.
Cod brandade is a specialty made from dried and salted cod. This Nîmes specialty has spread throughout Occitanie.
Ingredients:
- 1 kg of cod fillets
- 20 cl milk
- 2 cloves of garlic
- 1 glass of olive oil
- Pepper
The day before:
- Desalt the cod fillets for 12 hours. It is generally recommended to rinse the cod and then place it in a large container with cold water in the refrigerator.
- The water should be changed two or three times a day and the skin should always be placed upwards.
The next day :
- Drain the fillets and place them in a saucepan, cover with cold water and bring to a boil, then reduce the heat and poach at a very low simmer for about 12 minutes.
- Drain the cod, flake it into a dish and remove any bones.
- Peel the garlic cloves and roughly crush them. Add the cod in batches and crush.
- Heat the milk in a saucepan over low heat. Alternately, stir in the milk and olive oil, stirring vigorously with a wooden spoon. The brandade should be soft. Stop adding the oil as soon as it reaches a consistency.
- Boiled and mashed potato can be added to the brandade during preparation, especially if the cod purée is too soft.
Themes
