Brandade de Morue

Method

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1. Soak the salt cod in cold water for at least 2160 minutes, changing the water four or five times. Taste a flake before going on — it should be pleasantly seasoned, not salty.

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2. Boil the potatoes with 3 of the garlic cloves for 20 minutes, until completely soft. Drain and mash, keeping them hot.

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3. Poach the drained cod in fresh water at a bare simmer for 10 minutes. Do not boil it — it toughens.

   Mark done Start 10 min timer

4. Flake the cod, removing every scrap of skin and bone, and pound it with the remaining raw garlic to a rough paste.

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5. Beat the hot mashed potato into the cod.

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6. Now beat in the warm oil and warm milk alternately, a little at a time, as if making mayonnaise, until smooth and thick.

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7. Season with pepper, lemon and nutmeg, spread in a dish, finish with oil and parsley and serve warm with toast.

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Chef’s Tips

• Soak for a day and a half and taste before proceeding.
• Warm oil, warm milk, added alternately.
• Poach the cod, never boil it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Toasted baguette
• Green salad
• A glass of Picpoul

Storage & Reheating

Refrigerated for 3 days. Rewarm gently, beating in a little warm milk. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.