Traditional 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)
- Whisk or fork (or hand blender for smooth texture)
Ingredients
- 400 g salt cod desalted, poached, flaked
- 120 ml olive oil mild and fruity, not bitter
- 100 ml whole milk or cream warm
- 2 garlic cloves gently cooked, not raw
- 1 bay leaf
- A pinch of white pepper
- Optional: zest of ½ lemon or dash of nutmeg regional twist
- Chopped parsley or chives or thyme
Instructions
Desalt the Cod (Start 24–48 hours ahead):
- Rinse the salt cod under cold water.
- Place in a bowl of cold water and refrigerate for 24 to 48 hours, changing the water every 6–8 hours.
- The cod should be pleasantly salty — not bland or overly salty.
Poach the Cod:
- Place the desalted cod in a saucepan with cold water and a bay leaf.
- Simmer very gently (no boiling) for 10–12 minutes until it flakes easily.
- Remove, discard skin and bones, and flake into small pieces.
Prepare Garlic-Infused Oil:
- In a skillet, gently warm olive oil and add sliced or crushed garlic.
- Heat on low until garlic is softened but not browned. Set aside to cool slightly.
Emulsify:
- While the fish is warm, place it in a mixing bowl.
- Add the garlic oil little by little while whipping by hand or with a hand blender.
- Alternate with warm milk or cream until the texture becomes smooth, creamy, and spreadable.
- Season with white pepper and, if using, a bit of lemon zest or nutmeg.
Serve Warm Immediately:
- Spoon into a serving bowl, drizzle with a bit of olive oil, and serve with toasted country bread, crostini, or crudités.
Notes
- Soak cod for 24–48 hrs; change water every 6–8 hrs.
- Poach gently to avoid rubbery texture.
- Garlic oil must be warm, not hot or raw.
- Emulsify while cod is warm for best texture.
- Serve warm immediately for classic experience.
- Keeps 3–4 days in the fridge.
- Reheat gently over low heat, stirring.
- Do not boil or microwave—it will split
Nutrition
Calories: 310kcal | Carbohydrates: 2g | Protein: 28g | Fat: 21g | Saturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 60mg | Sugar: 1g