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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Ingredients

For the herbed breadcrumbs

  • 2  Tablespoons  unsalted butter
  • 1  Cup  finely ground panko breadcrumbs
  • 1  Tablespoon  minced flat-leaf parsley
  • 1  Teaspoon  minced thyme
  • Kosher salt, to taste

For the brandade

  • 1 1/2  Pound  boneless, skinless salt cod
  • One 12-ounce russet potato, peeled and diced finely
  • 2  Cups  heavy cream
  • fresh bay leaf
  • sprig rosemary
  • 1  Cup  caramelized onions
  • 16  cloves roasted garlic
  • Sliced baguette, buttered or brushed with olive oil and toasted, for serving

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.

Nutritional Facts

Total Fat
43g
61%
Sugar
4g
4%
Saturated Fat
17g
71%
Cholesterol
262mg
87%
Carbohydrate, by difference
10g
8%
Protein
61g
100%
Vitamin A, RAE
214µg
31%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
98µg
100%
Calcium, Ca
146mg
15%
Choline, total
25mg
6%
Fiber, total dietary
2g
8%
Fluoride, F
3µg
0%
Folate, total
20µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
90mg
28%
Niacin
18mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
572mg
82%
Riboflavin
1mg
91%
Selenium, Se
80µg
100%
Sodium, Na
424mg
28%
Vitamin D (D2 + D3)
1µg
7%
Water
267g
10%
Zinc, Zn
4mg
50%

Brandade Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Brandade Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!