Salt Cod Brandade Recipes

FRENCH SALT COD AND POTATO BRANDADE

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.

BRANDADE WITH FRESH SALTED COD

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

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.

BRANDADE

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

CROSTINI WITH SALT-COD BRANDADE

Steps:

• Rinse salt cod, and place in a large reusable plastic container. Submerge in cold water, and place, covered, in the refrigerator. Allow to soak overnight. Drain the cod, and replace the water with fresh cold water. Let soak overnight again.
• Remove cod from the soaking liquid, and place in a large pot. Cover with cold water, and bring to a boil over high heat. Reduce heat to low, and simmer 20 minutes. Drain cod; let cool, and break into large pieces. Transfer to a food processor; add garlic, and process until mixture is coarsely chopped.
• In a small saucepan set over medium heat, warm cream until hot; do not bring to a boil. While processing cod mixture, slowly add cream through the feed tube. Add the oil and lemon juice in the same manner; blend until creamy and fluffy. Season with salt and pepper.
• Heat broiler with rack placed in upper third of oven. Lay baguette slices on a baking sheet, drizzle each slice with oil. Season with salt and pepper. Place baking sheet under the broiler; toast bread until the edges are lightly browned, about 1 minute. Remove from oven; let cool. Spread brandade on crostini; serve.

BRANDADE DE MORUE

Steps:

• Place the salt cod in one layer in a skillet or saucepan with water to cover; bring the water to a boil, turn off the heat, and let cool for 15 to 20 minutes. Drain and pick out any stray bones or pieces of skin.
• Place the cod in a food processor with the garlic and a couple tablespoons of the olive oil. Start processing and, through the feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until the mixture becomes smooth, creamy, and light. (You may not need all of the oil and cream.) Add pepper, some of the lemon juice, and the nutmeg. Blend and taste; the mixture may need a bit of salt and more lemon juice. (You can prepare the dish several hours or even a day ahead to this point; cover and refrigerate until you're ready to eat.)
• Reheat the brandade if necessary, in a double boiler or in a 300°F oven, covered. Serve with bread, toast, or crackers.

SALT COD MOUSSE

Steps:

• Place half the cod in a food processor with garlic and 2 tablespoons olive oil. Process, stopping machine to stir down sides once or twice, until as smooth as possible. Add remaining cod, and repeat.
• Through feed tube, add small amounts of olive oil alternating with small amounts of cream. Continue until mixture becomes smooth, creamy and light. (You may not need all the oil and cream.) Add pepper, some lemon juice and nutmeg. Blend, and taste; mixture may need salt and lemon juice. (To this point, you can prepare dish several hours ahead, or even a day; cover, and refrigerate until ready to eat.)
• Just before serving, heat brandade very gently in a nonstick saucepan or in a 300-degree oven, covered. Serve with bread, toast or crackers.