Brandade De Morue – (Salt Cod Gratin)

Brandade de Morue is a blend of salt cod and mashed potato, it’s simple to make and perfect for a chilly winters day. Don’t be put off as the process sounds quite long, it’s really simple I promise and all the preparation is done well in advance so no last minute dashing around.

Ingredients

1kg salt cod
750g mashing potatoes
2 tsp roasted garlic or 2 grated cloves
1ltr milk
1 bouquet garni
knob of butter
100ml double cream
50ml extra virgin olive oil
Salt and pepper

Method

Place the sat cod in a large bowl and fill with cold water, change this at least 4 times over a 24 hour period.
After the cod has been soaked put in a large pan with the milk and bouquet Garni, bring to the boil then reduce the heat and simmer for 20 minutes. Leave to cool then remove from the milk, flake the fish and remove any bones.
Boil or steam the whole unpeeled potatoes until cooked, leave to cool then remove the skin and mash with the butter and cream.
Gently mix together the poached cod and the mash potato leaving the fish in as large pieces as possible then transfer to an oven proof serving dish.
All of this can be done in advance as all that’s left to do is place the dish in a pre-heated 200°C for around 30 minutes until it’s warmed completely through and crisp on top.

Brandade De Morue – (Salt Cod Gratin)

Ingredients

Method

Share this recipe