Baked Brandade de morue recipe
Brandade de Morue (pronounced brahn-daad duh moh-roo) is a traditional French dish made of salt cod (morue) whipped together with olive oil, milk or cream, garlic, and sometimes potatoes, depending on the region. Imagine a creamy, garlicky, silky fish purée that can be served warm with crusty bread or baked until golden.
Equipment
- Large bowl (for desalting cod)
- Saucepan (for boiling potatoes and poaching cod)
- Potato masher or food mill
- Baking dish or gratin pan
- Oven
Ingredients
- 400 g salt cod desalted & poached
- 250 g mashed potatoes
- 2 garlic cloves minced
- 100 ml olive oil
- 100 ml warm milk or cream
- 1 bay leaf
- Black pepper & nutmeg to taste
- Chopped parsley or chives for garnish
Instructions
- Poach the desalted cod in simmering water with a bay leaf for 10 minutes. Drain and flake the fish.
- Mash your boiled potatoes until smooth (or use a food mill).
- In a pan, gently sauté garlic in olive oil (don’t brown it!).
- Combine cod, potatoes, garlic oil, and milk. Stir or blend with a hand mixer until creamy. Season with pepper and nutmeg.
- Can be served over or even you can bake as said below for extra flavor and shelf life.
- Transfer to a baking dish, top with a little olive oil or grated cheese (optional), and bake at 180°C (350°F) for 15–20 minutes until golden.
- Garnish and serve hot with crusty bread or salad!
Pro Tip: Add a swirl of truffle oil or sprinkle of Espelette pepper for an upscale twist.
Notes
- Desalt cod 24–48 hrs in cold water, change water regularly.
- Add mashed potatoes for a lighter, fluffier texture.
- Blend for smooth, creamy consistency.
- Bake until golden for best flavor.
- Great for make-ahead and freezing.
Nutrition
Calories: 360kcal | Carbohydrates: 18g | Protein: 25g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 18mg | Fiber: 2g