Brandade

Brandade
Staff Writer
Brandade

Jason Varney

Brandade

Note that the salt cod needs to be soaked for 24 hours, with a change of water every six to eight hours and a thorough rinsing at the end. You can continue to store the soaked cod for two to three more days in the refrigerator, so long as you keep it immersed in water and continue to change the water daily.

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Directions

For the herbed breadcrumbs

Melt the butter in a large sauté pan over medium heat and add the breadcrumbs. Toast, stirring often, until the breadcrumbs are golden brown and evenly toasted, 10-12 minutes. Stir in the parsley and thyme and season gently with salt. Let cool to room temperature. If necessary, store in an airtight container at room temperature for up to 2 weeks.

For the brandade

Soak the cod in a covered container in the refrigerator for 24 hours, changing the water at least once. Drain the fish, rinse thoroughly, drain again, and cut into large chunks.

Place a rack in the middle position in the oven and preheat to 375 degrees.

In a saucepan, cover the salt cod in water and boil until the chunks of fish are easy to flake into smaller pieces with a fork but remain somewhat firm, about 20 minutes. Drain.

Meanwhile, in a separate small saucepan, combine the potato, cream, bay leaf, and rosemary. Simmer over low heat until the potatoes are tender and the mixture has reduced in volume by about 1/3, 10-12 minutes. Remove the bay leaf and the rosemary stem (the leaves will have fallen off).

Drain the potatoes over a bowl to catch the cream. While the potatoes are still warm, combine them in a food processor with the cod, onions, and garlic and purée the mixture, slowly adding the reserved cream, until it is very smooth. Transfer the brandade to a shallow casserole and top with breadcrumbs. Bake the brandade until it is hot all the way through and the top is golden brown, 15-18 minutes. Serve with sliced baguette.

Nutrition

Calories per serving:

668 kcal

Daily value:

33%

Servings:

4
  • Carbohydrate, by difference 10 g
  • Protein 61 g
  • Total lipid (fat) 43 g
  • Vitamin A, IU 1072 IU
  • Vitamin A, RAE 214 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 2 mg
  • Vitamin C, total ascorbic acid 7 mg
  • Vitamin D 46 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 98 µg
  • Alanine 3 g
  • Apigenin 8 mg
  • Arginine 3 g
  • Ash 4 g
  • Aspartic acid 5 g
  • Calcium, Ca 146 mg
  • Carotene, beta 255 µg
  • Cholesterol 262 mg
  • Choline, total 25 mg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 14 g
  • Fatty acids, total polyunsaturated 6 g
  • Fatty acids, total saturated 17 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 2 g
  • Fluoride, F 3 µg
  • Folate, DFE 19 µg
  • Folate, food 20 µg
  • Folate, total 20 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 8 g
  • Glycine 2 g
  • Histidine 2 g
  • Iron, Fe 4 mg
  • Isoleucine 3 g
  • Lactose 4 g
  • Leucine 4 g
  • Lutein + zeaxanthin 234 µg
  • Lysine 5 g
  • Magnesium, Mg 90 mg
  • Methionine 1 g
  • Myricetin 1 mg
  • Niacin 18 mg
  • Pantothenic acid 3 mg
  • Phenylalanine 2 g
  • Phosphorus, P 572 mg
  • Phytosterols 2 mg
  • Potassium, K 922 mg
  • Proline 2 g
  • Retinol 193 µg
  • Riboflavin 1 mg
  • Selenium, Se 80 µg
  • Serine 2 g
  • Sodium, Na 424 mg
  • Sugars, total 4 g
  • Threonine 2 g
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 3 mg
  • Tryptophan 1 g
  • Tyrosine 2 g
  • Valine 3 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 267 g
  • Zinc, Zn 4 mg
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