Brandada Recipes

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BRANDADE



Brandade image

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.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood

Time P1DT1h20m

Yield 24

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 104.9 calories, Carbohydrate 4.7 g, Cholesterol 31.1 mg, Fat 3.5 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 0.9 g, Sodium 1337 mg, Sugar 0.7 g

BRANDADE



Brandade image

A mixture of salt cod and olive oil, this has its origins in France, Italy, and Spain.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time P3DT45m

Yield Makes 4 1/2 cups brandade

Number Of Ingredients 8

1/2 pound salt cod
1 cup whole milk
2 cups heavy cream
5 garlic cloves
2 large russet potatoes, peeled and chopped
1/2 cup extra-virgin olive oil
Salt
Slices of toasted or grilled country bread

Steps:

  • Soak cod, skin removed, in water, covered and refrigerated, for 3 days (change water twice daily). Drain, and cut into small pieces. Simmer milk, cream, garlic, and potatoes until potatoes are fork-tender, 10 to 15 minutes. Add salt cod, and simmer until tender, about 15 minutes. Reserving 1 cup liquid, transfer mixture to a large bowl. Add olive oil in a slow, steady stream, stirring until mixture is almost smooth, and adding liquid if needed. Season with salt to taste, and drizzle with oil, if desired. Serve with warm bread.

SALT COD BRANDADE



Salt Cod Brandade image

Provided by Geoffrey Zakarian

Time P1DT1h5m

Yield 6 servings

Number Of Ingredients 15

2 Idaho potatoes
1 pound salt cod, soaked for 24 hours, water changed 3 times
2 cups milk
6 cloves garlic, thinly sliced
2 sprigs fresh thyme
1 Spanish onion, thinly sliced
2 tablespoons butter
2 tablespoons creme fraiche
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 tablespoons capers
2 tablespoons chopped fresh dill
2 tablespoons finely minced fresh parsley
1 lemon, zest cut into thin strips
Crostini, for serving, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Bake the potatoes until fork-tender, about 45 minutes.
  • Meanwhile, combine the salt cod, milk, garlic, thyme and onions in a saucepan. Bring to a slow simmer and cook until the cod flakes, 20 to 30 minutes. Strain the mixture, reserving separately both the milk and the cod/garlic/onion mixture. Remove the thyme and discard.
  • While the potatoes are still warm, rice them through a food mill. Stir the cod mixture into the riced potatoes. Add the butter, creme fraiche and enough of the reserved milk to make it smooth. Season with salt and pepper.
  • Transfer to a serving bowl, garnish with the capers, dill, parsley and lemon zest and serve with crostini if desired.

BRANDADA



Brandada image

Categories     Garlic     Potato     Appetizer     Cod     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

1 pound salt cod (also called salted codfish)
1 bay leaf
2 pounds russet potatoes, peeled, cut into chunks
1 cup olive oil
5 large garlic cloves, flattened
Lettuce leaves
Fresh Italian parsley, chopped
Sliced tomatoes
Olives
French bread baguette, cut into 1/2-inch-thick slices, toasted

Steps:

  • Rinse salt cod under cold water. Place in medium bowl. Cover salt cod with cold water and refrigerate 12 hours, changing water occasionally.
  • Drain salt cod. Place in medium saucepan. Cover salt cod with fresh cold water and add bay leaf. Bring just to boil. Cover, remove from heat and let stand 10 minutes. Drain salt cod. Remove any skin and bones. Transfer cod to processor and flake finely.
  • Cook potatoes in boiling water until tender. Drain. Force through ricer into large bowl, or transfer to large bowl and mash with fork. Mix in cod.
  • Pour oil into heavy medium saucepan over medium-low heat. Add garlic and cook until beginning to brown, about 8 minutes. Discard garlic. Using large fork, gradually work oil into cod potato mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • Line platter with lettuce. Mound brandada in center of platter. Sprinkle with parsley. Surround with tomatoes, olives and bread.

BRANDADE WITH FRESH SALTED COD



Brandade with Fresh Salted Cod image

Provided by Food Network

Categories     appetizer

Time 52m

Yield 12 servings, as an appetizer

Number Of Ingredients 13

3/4 pound fresh cod
Kosher salt
1 bay leaf
1/2 teaspoons peppercorns
1 sprig thyme
Pinch cayenne pepper
1/2 onion
5 cloves garlic
3 cups milk
1/4 pound baking potatoes, like russets
1/4 pound waxy potatoes, like Yukon Golds
1/4 cup extra virgin olive oil
2 stalks green garlic or 2 cloves garlic

Steps:

  • Salt the cod very generously with kosher salt. Place in a perforated pan or colander and let sit, refrigerated, for 2 days.
  • Add the herbs, spices onion and garlic cloves to the milk and heat for 5 minutes, do not let boil. Add the cod and poach until tender, around 5 to 7 minutes.
  • Gently remove the cod with a slotted spoon. Remove any bones and skin. Meanwhile peel and chunk the potatoes. Cook in well-seasoned water or better still, use the milk the fish was poached in. When the potatoes are tender drain, and puree them, either in a ricer or a mixer using the paddle attachment. Pull out 1/3 of the potatoes and add the cod.
  • Mix well, at medium speed if using a mixer, drizzling in the olive oil and a bit of the cooking liquid. Keep mixing and adding liquid until the desired consistency is reached. Pound the green garlic or 2 cloves of garlic to a fine paste in a mortar and pestle and stir into the puree.
  • For an even more full flavored brandade, pass the onion, garlic, and aromatics through a food mill and stir some of this puree in as well. Taste and adjust the seasoning as needed

BRANDADE



Brandade image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 14

1 pound salted cod, preferably boneless and skinless
3/4 pound potatoes, Idaho or Washington russet, peeled and cut into 2-inch cubes
1 1/4 cups milk
1 small onion, stuck with 2 whole cloves
1 bay leaf
2 parsley sprigs
1/2 cup heavy cream
1/2 cup olive oil
1 tablespoon minced garlic
1/8 teaspoon freshly grated nutmeg
Pinch cayenne pepper or to taste
Salt and freshly ground white pepper to taste
1 black truffle, minced, optional
Croutons (see recipe)

Steps:

  • Put the cod in a large bowl and cover it with cold water. Let it soak for 24 hours, changing the water often.
  • Put the potatoes in a saucepan, cover with water and simmer about 20 minutes or until the potatoes are soft. Drain. Keep warm.
  • Meanwhile, drain the soaked cod and place in a saucepan. Cover with water and add 1/4 cup of the milk, the onion, bay leaf and parsley sprigs. Bring to a boil. Lower the heat and simmer for about 3 minutes or until the fish is cooked. Drain well. Carefully remove the bones and skin if necessary.
  • In another saucepan, blend the remaining 1 cup milk and the cream. Warm it over low heat. In another saucepan, warm the oil.
  • Combine the potatoes and garlic in the bowl of an electric mixer and beat at low speed. Add the flaked cod and beat at a high speed.
  • Alternately add the milk mixture and warm oil until all are used. Beat in the nutmeg, cayenne, salt only if necessary and pepper. Stir in the truffles and serve with croutons.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 8 grams, Sodium 5346 milligrams, Sugar 4 grams, TransFat 0 grams

FRENCH SALT COD AND POTATO BRANDADE



French Salt Cod and Potato Brandade image

Your feelings about salt cod may depend on where your roots are. If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest. If you grew up in a Portuguese or Caribbean community, you may have more fond recollections. This recipe, common in France, is an opportunity to give salt cod a second chance, or to try it for the first time. The cod should be rinsed and soaked overnight, but that doesn't take much effort. For tender fish, the trick is not to overcook it. Keep the flame low, just under a simmer. Cooking the fish in a combination of milk and water, along with a few aromatics like bay leaf, thyme, clove and peppercorns, will keep the fish sweet. While the cod is warm, flake it into a bowl and roughly mash with potatoes and moisten with garlicky olive oil and cream. A bit of cooking liquid is added to lighten the mixture. Serve smooth or chunky, as you like.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1 pound skinless, boneless salt cod
1 cup milk
1 large thyme sprig
1 bay leaf
5 peppercorns
2 allspice berries
1 clove
1 pound potatoes, peeled, cut in 1-inch cubes
6 large garlic cloves, peeled
Salt and pepper
1/3 cup olive oil
Pinch cayenne
Grated nutmeg
1/2 teaspoon grated lemon zest
1/2 cup crème fraîche, plus 2 tablespoons
3 tablespoons cold butter
1/2 cup coarse dry bread crumbs

Steps:

  • Rinse salt cod well and rub off any salt. Soak in 2 quarts cold water. Drain and change water every few hours (an overnight soak without changing is fine). Total soaking time should be at least 8 hours.
  • In a medium saucepan, heat milk plus 1 cup water over medium-high heat. Add soaked salt cod, thyme, bay leaf, peppercorns, allspice berries and clove. Adjust heat to maintain a bare simmer. Cook until fish flakes easily, about 15 minutes. Remove fish and hold at room temperature.
  • Meanwhile, in another pot, cover potatoes with water and bring to a boil. Add garlic cloves and a good pinch of salt. Drain potatoes when they are soft, about 15 minutes, reserving cooking liquid and garlic.
  • Put cooked garlic cloves in a small saucepan and crush with a fork. Add olive oil and heat over a medium flame until quite warm to the touch. Set aside.
  • Put potatoes in a large mixing bowl. With your fingers, flake cooked salt cod on top. With a potato masher, roughly blend potatoes and fish. Drizzle in warm garlic oil and mash again. Add cayenne, nutmeg to taste and lemon zest. Stir in ½ cup crème fraîche and beat well to combine. Beat in about ½ cup cooking liquid to lighten mixture so it has the texture of soft mashed potatoes. Taste and adjust seasoning - it will probably need salt and pepper.
  • Heat oven to 400 degrees. Use 1 tablespoon butter to grease a low-sided 1-quart baking dish or pie pan. Transfer brandade mixture to dish and smooth with a spatula. Paint the top with 2 tablespoons crème fraîche, and sprinkle with bread crumbs. Dot top with remaining butter. (May be prepared up to a day ahead and stored in the refrigerator; bring to room temperature before baking.) Bake until golden and bubbling, about 20 minutes.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 5414 milligrams, Sugar 4 grams, TransFat 0 grams

BRANDADE DE SAUMON



Brandade de Saumon image

Can be prepared in 45 minutes or less.

Yield Makes about 2 cups

Number Of Ingredients 9

1/2 pound skinless salmon fillet
a 1/2-pound russet (baking) potato
4 garlic cloves
1/2 cup extra-virgin olive oil
1/4 cup heavy cream
a large pinch of dried thyme, crumbled
1 tablespoon fresh lemon juice, or to taste
imported black olives as an accompaniment
toasted French bread slices as an accompaniment

Steps:

  • In a saucepan of simmering water poach the salmon for 15 minutes, or until it is just cooked through, transfer it with a slotted spoon to a plate, and keep it warm, covered. In the water in the pan boil the potato, peeled and cut into 1/2-inch pieces, with the garlic for 10 to 12 minutes, or until the potato is tender. While the potato and the garlic are cooking, in a small saucepan heat the oil, the cream, and the thyme over low heat until the mixture is hot, remove the pan from the heat, and keep the mixture warm, covered. Drain the potato and the garlic, return them to the pan, and cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquids evaporated.
  • In a bowl with an electric mixer beat the potato and the garlic on medium-low speed until the mixture is smooth, add the salmon, and beat the mixture until it is combined well. Add the cream mixture gradually, beating, and add the lemon juice and salt and pepper to taste. Transfer the brandade to a bowl and serve it warm with the olives and the toasted bread. The brandade may be made 1 day in advance, kept covered and chilled, and reheated over low heat, stirring constantly.

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