Brandade de morue
frenchTraditional dish from the south of France made with salt cod and potatoes.
Main ingredients
Recipe
Ingredients
- 1.5 kg potato(es)
- 1 kg salt cod
- 1 onion(s)
- 2 clove(s) garlic
- 0.5 l milk
- 0.5 lemon(s)
- thyme
- Espelette pepper
Instructions
- 1Cut the potatoes into quarters and cook them in boiling water.
- 2Cut the salt cod into pieces and place it in a saucepan.
- 3Add the thyme and milk.
- 4Cook for 10 minutes over medium heat.
- 5Finely chop the onion and garlic.
- 6Heat olive oil in a dish and sweat the garlic and onion.
- 7Add chopped thyme.
- 8Add the cooked salt cod and set the milk aside.
- 9Break up the salt cod roughly.
- 10Stir in the cooked potatoes, then mash them roughly with a potato masher.
- 11Adjust the seasoning if needed.
- 12Add a drizzle of olive oil and half of the milk.
- 13Sprinkle a thin layer of breadcrumbs.
- 14Bake and let it gratin for 20 minutes.
- 15Just before serving, drizzle the brandade with the juice of the half lemon.
About this dish
Brandade de morue is a traditional dish from the south of France, both simple and flavorful. Made with desalted salt cod, potatoes, garlic, onion, thyme, milk, and olive oil, this rustic purée blends softness and character. Generous and fragrant, lightly gratinéed in the oven with a thin layer of breadcrumbs, it offers a creamy texture punctuated by melting pieces. A touch of lemon brings a fresh, balanced finish to the whole. A convivial dish par excellence, brandade is happily shared at the table, accompanied by a green salad or simply a good piece of bread. It is a staple of the local terroir, as unassuming as it is delicious.
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