Brandade de Morue
de Nimes

Photo: Tiny Banquet Committee

Brandade de Morue, a deliciously fishy appetizer of puréed salt cod, olive oil and milk is a true French speciality from Languedoc. Simple ingredients and a simple recipe make this dish a tasty winner.

The only time consuming part is pre-soaking the salt cod for at least 24 hours or longer in the refrigerator, changing the water 3-4 times before preparation.

RECIPE

Cook’s note: Be careful to bring the salt cod to just a simmer, otherwise the cod will become tough if boiled.
The French term for poach is frisonne – shivering.

Ingredients

• 1 lb. salt cod, skinless, boneless and cut into squares.
• 1 cup good quality olive oil
• ½ cup milk or heavy cream
• 1 tbs. fresh lemon juice, or to taste
• 1 cup onion, finely chopped
• 2 cloves garlic, pressed or grated
• pepper and nutmeg to taste

Preparation

Step 1
Place the salt cod in a large bowl of cold water.

Step 2
Soak for 24 hours (or more), changing the water several times.

When the fish has completely rehydrated it is ready for the next step. The fish should taste slightly saltier than cooked fish seasoned with salt. If you overdo the desalination process, add a bit of sea salt to the water for the last hour.

Step 3
Poach the cod in plain water for 25 minutes or until it flakes easily when tested.

Step 4
Drain well or pat dry and break it into pieces.

Step 5
Cook the onion in olive oil over low heat until translucent.

Step 6
In a food processor, purée the cod, onion and garlic with half of the olive oil. Mix until the oil is absorbed and there are no lumps in the fish.

Step 7
With the motor running alternatively add the milk or cream and rest of the oil no more than a half a teaspoon at a time, mixing well after each addition.

Step 8
Blend until smooth and creamy. If it is too thick, thin with milk or cream.

Step 9
Season with the lemon juice, pepper and nutmeg.

Serve with toasted slices of baguette drizzled with olive oil.

Or serve on crisply toasted baguette topped with baby greens and tomatoes.

Photo: Spudgirl