Brandade Recipe


Nutrition

Cal/Serving: 1,106
Daily Value: 55%
Servings: 4

Low-Carb
Sugar-Conscious
Fat55g84%
Saturated32g160%
Trans0g0%
Carbs36g12%
Fiber3g10%
Sugars2g0%
Protein114g228%
Cholesterol437mg146%
Sodium12029mg501%
Calcium427mg43%
Magnesium262mg66%
Potassium3031mg87%
Iron6mg32%
Zinc3mg23%
Phosphorus1767mg252%
Vitamin A2303IU46%
Vitamin C19mg32%
Thiamin (B1)1mg38%
Riboflavin (B2)1mg35%
Niacin (B3)14mg69%
Vitamin B62mg98%
Folic Acid (B9)68µg17%
Vitamin B1217µg287%
Vitamin D8µg2%
Vitamin E6mg31%
Vitamin K22µg28%
Fatty acids, total monounsaturated15g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Brandade
Jason Varney

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.

Click here to see Taking 'The Latin Road Home.'

3
Ratings2

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 pounds boneless, skinless salt cod
  • One 12-ounce russet potato, peeled and diced finely
  • 2 cups heavy cream
  • 1 fresh bay leaf
  • 1 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.

Recipe Details

Adapted from "The Latin Road Home" by Jose Garces (Lake Isle Press, 2012)

Servings: 4

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