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My review
Brandade
Chef John
"There are certain things that if I see on a menu, I will almost always order them, and brandade is one of those things. This amazing dish from the south of France can be made many different ways, but it's usually some sort of combination of salt cod, potato, garlic, and olive oil. This should always be baked and eaten piping hot, ideally with some homemade crostini."
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Ingredients
1 d 1 h 20 m servings 105 calsOriginal recipe yields 24 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
- Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
- Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
- Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
- Bake in the preheated oven until browned and bubbling, about 20 minutes
Nutrition Facts
Per Serving: 105 calories; 3.5 g fat; 4.7 g carbohydrates; 12.9 g protein; 31 mg cholesterol; 1337 mg sodium. Full nutrition
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
12/7/2016
Woah. Made this for our housewarming. Substituted cayanne for smoked paprike because I do not care for things with a kick. Also substitued the milk with coconut milk because of family allergies ...
Most helpful critical review
9/17/2017
This was fun to make and I was really excited about it. However it didn't really wow me. It was an interesting dish to make for a change of pace.
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12/7/2016
Woah. Made this for our housewarming. Substituted cayanne for smoked paprike because I do not care for things with a kick. Also substitued the milk with coconut milk because of family allergies ...
12/11/2016
My grandfather was a chef by trade and he made this dish often and now I do. We call it White fish pie and make it with cod or haddock. Other than that, the recipe is the same. It is wonder...
2/20/2017
Great recipe! Used FRESH cod cooked by poaching. Rest of recipe done per instructions. Delicious with the light lemon throughout with a nice creaminess and crisp top...made a meal!
2/8/2018
I wanted to try something new had leftover garlic mash potatos made of Yukon potato with same amount of garlic touch of butter & milk. Prepared fish same using fresh cod. In lieu of using creme...
9/17/2017
This was fun to make and I was really excited about it. However it didn't really wow me. It was an interesting dish to make for a change of pace.