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Brandade de Morue

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“This is basically a puree or spread made of poached salt cod. Having said it that simply, let me just say that this is one of my most favourite dishes - the ingredients combine to create flavour-perfection. The salt cod has to be soaked for atleast 24 hours with many changes of water.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover cod with cold water and refrigerate 24 hours, changing water at least 8 times in that period to remove the salt from the fish.
  2. For croutons: Position rack in center of oven and preheat to 400F.
  3. Arrange bread slices in singled layer on baking sheet.
  4. Brush tops with oil and bake until just beginning to colour, about 5 minutes.
  5. Rub tops of bread with halved garlic.
  6. Drain cod; cover with cold water in a large saucepan and bring just to simmer.
  7. Let simmer until cod is tender and just begins to flake, 8-10 minutes.
  8. Drain cod; break into small pieces.
  9. Transfer to processor.
  10. Add crushed garlic cloves.
  11. Combine hot milk and cream.
  12. With machine running, pour olive oil and milk alternately through feed tube, several tablespoonfuls at a time, and blend until smooth.
  13. Season with lemon juice, nutmeg, salt and pepper.
  14. Mound brandade in center of platter.
  15. Surround with croutons, olives and parsley.
  16. Serve at room temperature.
  17. (can be prepared up to 3 days ahead).

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