Brandade

Staff Writer
Brandade
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.

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

4
Servings
1094
Calories Per Serving
Deliver Ingredients

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
  • 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.

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!

Nutritional Facts

Total Fat
55g
84%
Sugar
6g
N/A
Saturated Fat
32g
100%
Cholesterol
437mg
100%
Protein
113g
100%
Carbs
34g
11%
Vitamin A
616µg
68%
Vitamin B12
17µg
100%
Vitamin B6
2mg
96%
Vitamin C
19mg
32%
Vitamin D
8µg
2%
Vitamin E
6mg
31%
Vitamin K
22µg
28%
Calcium
426mg
43%
Fiber
3g
10%
Folate (food)
68µg
N/A
Folate equivalent (total)
68µg
17%
Iron
6mg
31%
Magnesium
258mg
65%
Monounsaturated
15g
N/A
Niacin (B3)
14mg
68%
Phosphorus
1758mg
100%
Polyunsaturated
3g
N/A
Potassium
2959mg
85%
Riboflavin (B2)
0.6mg
34.8%
Sodium
12028mg
100%
Thiamin (B1)
0.6mg
38.6%
Trans
0.2g
N/A
Zinc
3mg
23%

Around the Web