Brandade de Morue
cooking.nytimes.com
Claimed by Keith Floyd
Serves 4 · 2 of 6 items checked · 4 aisles
Produce
- Checked by Keith Floyd
Meat & Poultry
Dairy & Eggs
- Checked by Keith Floyd
Recipe by Keith Floyd
Salt cod pounded with olive oil, garlic, and milk into a warm, creamy Provençal purée.
By Keith Floyd
Floyd on Fish took him to the salt cod country of the Mediterranean, where brandade is made by working soaked cod with oil until it turns pale and soft. It is rich, salty, and best eaten with toast and a sharp salad.
The dish
2 of 6 items checked
cooking.nytimes.com
Claimed by Keith Floyd
Serves 4 · 2 of 6 items checked · 4 aisles
Soak the salt cod in cold water for a day, changing the water several times, then drain it and simmer it gently until it flakes.
Boil the potatoes until tender, peel them, and mash them while still hot.
Flake the cod, discarding skin and bone, and pound it with the garlic in a mortar or beat it with a wooden spoon.
Work in the olive oil a little at a time, alternating with warm milk, until the mixture is creamy. Fold in the potato, season, and serve warm with lemon and toast.
Adapted from Floyd on Fish. View a published recipe at NYT Cooking (opens in a new tab)
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