Salt cod is very appreciated in
Brandade is a classic French dish; it goes by the formally name of, Brandade de Morue Nîmes (Ragout of Cod Nîmes). I had been sawing the recipe in several blogs, like Elvira´s Bistrot and many others. However I make the recipe from Narda Lepes’ cookbook she adds a poached egg on top and I like the idea. The most of recipes had smashes potatoes to dilute the flavor but I didn’t use.
Brandade was conceived in
Lightly flavored with garlic, nutmeg, and white pepper, it can be eaten cold on toast but is generally warmed and served as a main dish with croutons. And it can be accompanied by plain boiled potatoes. Alternately, it can be served au gratin with a light dusting of bread crumbs and passed through the oven.
- · 1 kg of salt cod
- · Bouquet garni
- · 1 garlic head (roasted)
- · 1 cups of olive oil
- · 1 cup of cream
- · poached egg per person
- · juice of one lemon
- · Nutmeg, freshly parsley and white pepper
The night before
Cut the cod evenly into squares, put in a large bowl and cover with cold water. Change the water several times during the next 24 hours. When ready, the cod should taste just a bit saltier than a cooked fish that has been seasoned with salt.
For the roasted garlic:
Cut the tips of the garlic head, (unpeeled) wrap up into an aluminum foil with a tread of olive oil. Bake (220°C/428F) for about 10 minutes or until the cloves are soft.
Poach the cod very gently in water for 8 minutes with bouquet garni. Drain, and then remove the skin and all bones, and reduce the flesh to small shre ds. Put a half of the oil in a small pan and the cream with the roasted garlic in another. Heat each in medium te mperature and maintain this temperature while doing the following:
Heat the other half oil on a pan. Add the cod then crush and work the mixture with a wooden spoon, while heating gently. Mix carefully until the oil is absorbed and there no lumps fish. When it forms a fine paste, remove the pan from the heat. Without stopping the mixing process, began to alternatively add the oil and then the cream, using no more than a half teaspoonful at a time. Mix well after each addition.
When the mixture is very creamy it can be seasoned with the lemon juice, nutmeg and white pepper. The result should be a smooth white paste with the consistency of potato purée
Stir in parsley, spoon into a serving bow l, a nd serve topping the toasts. Garnish with green salad, the poached egg and drizzle with truffle oil if you have it.
Refrigerated, it will keep up to a week.