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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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
1 day
total:
1 day
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.

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  • 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

105 calories; protein 12.9g; carbohydrates 4.7g; fat 3.5g; cholesterol 31.1mg; sodium 1337mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2016
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 and used a dairy-free sour cream. And even with all that subbing it still came out the show stopper Read More
(10)

Most helpful critical review

Rating: 2 stars
12/04/2019
I was soooo excited to make this. Chef John's video was so enthusiastic I was worried I was missing out by not having this app in my repertoire turns out I wasn't missing out. After a few days of prep. This was an arduous process that did not pay off. I was so unimpressed by the bland dip even parmesan didnt improve it. I am so glad I tried this on hubby before presenting it to friends or family. I made recipe as suggested no substitutions. Read More
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/08/2016
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 and used a dairy-free sour cream. And even with all that subbing it still came out the show stopper Read More
(10)
Rating: 5 stars
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 wonderful comfort food on a cold winters night served with steamed green beans, crusty bread and a good bottle of white. Yum! Read More
(6)
Rating: 5 stars
02/20/2017
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! Read More
(4)
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Rating: 4 stars
04/16/2017
Tasted very good! But it felt to me that it was missing something still. Read More
Rating: 1 stars
08/10/2018
I was so excited to try this. The family did not care for it at all:( Read More
Rating: 4 stars
02/08/2018
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 as he mentioned in video sprinkled bread crumbs. Tasty spread. Read More
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Rating: 5 stars
07/14/2018
My family loved it ate it all up. For special occasion I would add some cream. To reduce the salt I made mashed potatoes separately then combined with the mashed fish. Read More
Rating: 3 stars
09/17/2017
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. Read More
Rating: 2 stars
12/04/2019
I was soooo excited to make this. Chef John's video was so enthusiastic I was worried I was missing out by not having this app in my repertoire turns out I wasn't missing out. After a few days of prep. This was an arduous process that did not pay off. I was so unimpressed by the bland dip even parmesan didnt improve it. I am so glad I tried this on hubby before presenting it to friends or family. I made recipe as suggested no substitutions. Read More
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