Main
Brandade de morue (whipped salt cod and potato)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
serves 4
- Salt cod (bacalhau) — to buy600 g
- Potato — to buy500 g
- Garlic — to buy3 gousses
- Olive oil — to buy150 ml
- Milk — to buy150 ml
- Pepper — to buyto taste
Preparation
The day before, soak the salt cod in a large volume of cold water in the fridge, changing the water 3 to 4 times, for 24 hours.
Poach it for 10 minutes in gently simmering water (not boiling, so it stays tender), then drain and flake it, removing skin and bones.
Boil the potatoes in salted water for 20 minutes, until tender, then drain and mash them.
Heat the oil and milk together in a small saucepan, without boiling.
Gradually whisk this hot mixture into the flaked cod with the crushed garlic, working with a wooden spatula off the heat, until creamy and smooth.
Mix in the mashed potato, add pepper (salt is rarely needed, the cod already provides plenty), and serve hot, briefly grilled in the oven or as is with toasted bread.