Name: Brandade
Prep time: 30 min
Cook time: 50 min
Total time: 1520 min
Ingredients: 1 pound salted cod fish; 1.5 cups whole milk; 6 sprigs fresh thyme; 2 bay leaves; 1 pinch cayenne pepper; 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks; 8 large cloves garlic, halved; 1 teaspoon lemon zest; 0.25 cup extra-virgin olive oil, divided; 0.5 lemon, juiced; 1 pinch freshly ground black pepper; 1 tablespoon creme fraiche

Brandade

3.8

(11)

11 Reviews

3 Photos

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.

By Chef John

Updated on October 12, 2022

Prep Time:

30 mins

Cook Time:

50 mins

Additional Time:

1 day

Total Time:

1 day 1 hr 20 mins

Servings:

Yield:

24 servings

Jump to Nutrition Facts

Ingredients

1 pound salted cod fish
1 ½ cups whole milk
6 sprigs fresh thyme
2 bay leaves
1 pinch cayenne pepper
1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
8 large cloves garlic, halved
1 teaspoon lemon zest
¼ cup extra-virgin olive oil, divided
½ lemon, juiced
1 pinch freshly ground black pepper
1 tablespoon creme fraiche (Optional)

Directions

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

Chef John

Nutrition Facts (per serving)

105	Calories
4g	Fat
5g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 105
% Daily Value *
Total Fat 4g	4%
Saturated Fat 1g	5%
Cholesterol 31mg	10%
Sodium 1337mg	58%
Total Carbohydrate 5g	2%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 13g
Vitamin C 2mg	8%
Calcium 51mg	4%
Iron 1mg	3%
Potassium 306mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.