Entree: France – French Riviera – Brandade de Morue (Creamy whipped salt cod emulsion mixed with olive oil and often potatoes, served as a spread or plated entrée)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 24 hrs

Total 24 hrs 55 min

Ingredients

- 1 lb (454 g) salt cod (salted cod), rinsed and soaked as instructed below
- 1 lb (454 g) waxy potatoes, peeled and cut into chunks
- 6 tbsp (90 ml) extra-virgin olive oil
- 1/2 cup (120 ml) whole milk
- 3 cloves garlic, smashed
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/4 tsp (1 g) freshly ground black pepper
- Salt, as needed after desalting
- 1 small baguette or crusty bread, for serving

Instructions

1. Step 1 — Desalt cod: Place the salt cod in a large bowl and cover with cold water. Refrigerate and change the water every 6 to 8 hours for 24 to 36 hours depending on saltiness. Taste a small piece for salt; when no longer overly salty, drain.
2. Step 2 — Poach cod and potatoes: Put the drained cod in a saucepan and cover with cold water. Add smashed garlic. Bring to a gentle simmer and poach for 8 to 10 minutes until cod flakes easily. Remove cod and set aside. In the same water, cook potato chunks until very tender, about 12 to 15 minutes; drain.
3. Step 3 — Flake cod: Remove any skin and bones and flake the cod finely with a fork. Weigh approximately 1 lb (454 g) usable flaked cod.
4. Step 4 — Mash and combine: Return cooked potatoes to the pan and lightly mash. Add flaked cod, warm milk, and half the olive oil. Use a wooden spoon or blender to beat the mixture until smooth and emulsified. For a silkier texture, use an immersion blender and slowly drizzle in the remaining olive oil to incorporate.
5. Step 5 — Season and finish: Stir in lemon juice, chopped parsley, and black pepper. Taste and add a pinch of salt only if needed. Warm gently over low heat for 2 minutes, do not boil.
6. Step 6 — Serve: Spoon the brandade into warmed shallow bowls or a gratin dish and drizzle a little extra olive oil on top. Serve with slices of baguette or toasted bread and a green salad if desired.